Ingredients
300 g /10.5 oz Butter
200 g / 7.0 oz California Almond Paste
130 g / 4.5 oz Powdered sugar
100 g / 3.5 oz Pralissimo
10 g / 0.3 oz Vanilla Extract
10 g / 0.3 oz Trimoline
100 g / 3.5 oz Whole eggs
5 g / 0.1 oz Salt
250 g / 8.8 oz Flour
10 g / 0.3 oz Baking powder
40 g / 1.4 oz Walnuts, ground Filling
200 g / 7.0 oz Caramel Cream
200 g / 7.0 oz Walnuts, chopped
1 tsp Salt
1/4 tsp Black pepper
20 ea Wooden skewer, presoaked in cold water

Preparation
Cream butter together with California Almond Paste and Pralissimo until the mass gets light and fluffy. Then fold in powdered sugar and Vanilla Extract. Add whole eggs mixed together with Trimoline and salt. Sieve flour with baking powder and fold into mixture. Finally add ground walnuts. Bake at 200°C/392°F for about 30 minutes.

Setting
Pour into oval savarins molds and bake. Set aside to cool. Warm up Caramel Cream. Stir constantly using a wooden spoon until the caramel becomes thick. Then fold chopped walnuts into caramel. With a spoon fill up (40 gm/1.4 oz) into the hollow of each savarin.

Decoration
Dust with icing sugar.

Specialty Ingredients
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#31304 FELCHLIN-Swiss PRALISSIMO
#31306 FELCHLIN-Swiss CARAMEL CREAM
#90072 Vanilla Extract
#90435 Trimoline