ANANAS AUX AMANDES



Cream 125 g (0,25 lbs) of butter with 120 g (0,24 lbs) of icing sugar, 150 g (0,33 lbs) of ground almonds, 1/2 tsp coffee with almond essence and a little pineapple juice.

Fill the piping bag with it.
In individual cups, make rosettes of cream and arrange between them the contents drained from a can of quartered pineapple slices in syrup.
Decorate as desired whipped cream.


 

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