Preparation

Mix the flour, almonds, baking powder and sugar in a bowl. Dissolve the butter and let it cool down a little. Add the milk and eggs to the butter and mix.

Add the liquid ingredients to the dry ones and mix well.

Put paper muffin cups into a muffin tray. Put one full tablespoon of dough into each cup. Smooth out the dough in the cups with a small, wet spoon. Then make a hollow in each portion and put 1 teaspoon of Lauretta apricot filling into each of them. Cover each portion with another tablespoon of dough. Sprinkle with slivered almonds.

Bake 25 minutes at 190 degrees.