Date-Almond Muffin

Preheat the oven to 150°C (fan) and line a muffin tin with paper cases.

Thoroughly mix flour, baking powder, ground almonds, chopped almonds and coarsely chopped dates in a bowl.

In a second bowl, beat the eggs, softened butter, sugar and Amaretto until fluffy.

Add the flour-almond-date mixture to the butter-egg mixture and stir in briefly, just until a batter forms.

Spoon the batter into the muffin cases and sprinkle with almond slivers.

Bake the muffins for about 20–25 minutes until golden brown.

Let the muffins rest for 5 minutes, remove them from the cases and transfer to a wire rack to cool completely.