Ingredients
220 gr ground raw almonds
200 gr glazed sugar
80 ml water
1 lemon
1 egg
Flour to cover cooking surface
Frosting
800 gr glazed sugar
200 ml water
Preparation
Start with the syrup; boil 200 gr of sugar, 80 ml of water and a few drops of lemon. Wait until the foam goes down and add the ground almonds. Mix well until the batter is smooth.
Cover the pot with a shrink wrap and refrigerate for 24 hours.
Sprinkle the counter with flour and make a ball out of the dough. And knead it over the floured counter. Roll it out until its 2.5 cm thick.
Cut the marzipan dough in little circles using a round 3 cm mold. With the remaining dough, roll it out again and repeat until you use all the dough.
Cover a pan with baking paper. Place the marzipan in it and let them sit for 15 hrs. Beat an egg and using a brush spread it slightly over the marzipan. Bake for 5 min at 240C. Let them cool and take out of the pan.
For the frosting; beat the glazed sugar with 200 ml of water until it forms a smooth paste Dip the marzipan in the frosting and let it drain over a strainer. Dry them out in a preheated over for 2-3 min at 180C.
Desserts Recipes Geneva Biscuit Cream puffs with Chocolate Frozen Biscuit of Spanish Nougat Astoria Butterscotch Powdered Andalusia Pastries Castile Doughnuts Toasts with Cream and Nut Sauce Santiago Tart Chocolate Brownies Madrid Cupcakes Catalan Cream with Strawberries Tetilla Cream Cheese with Milk Mallorca Pastries Cooked Peaches with Ice-cream Glazed Toledo Marzipan Easter Toasts Dry Fruit Compote with Vanilla Jell-O Swirls Fuengirola Tarts Haven Flan Marzipan Nougat Lion Yolks Rum Flambé Bananas Honey Crepes Butter Pudding Candied Squash Carmel Flan Ricotta and Chocolate Tart American Apple Pie
