(from the fabulous "Home Made" by Yvette van Boven)
150g ground almonds
180g butter, melted and cooled a little
6 egg whites
1 pinch of salt
12 apricots (you can use other fruit, too. The original recipe suggests to bake these with very small apples.)
Preheat the oven to 180°C. For this recipe, I suggest, you rather use firmer paper cups (like those on the fotos) than the usual muffin paper cups or you bake them in your muffin pan without paper cups and just butter then moulds well. Maybe you have oven-proof ceramic pans, that would work, too. The cakes can easily be released when they have cooled down.
In a large bowl, mix all the ingredients (I first mixed the dry ingredients, then added the melted butter and the eggwhites) except for the fruit.
Fill your dough into the prepared cups. Press one apricot into each cup. By the way, if you want to, you can half the apricots first, remove the core and then put the halves back together again and press into the dough then. I tried both methods and thought that, the cakes with the apricots left whole looked better.
Bake for about 30-40 minutes until golden brown.