Pastry

Almond paste

For the creation of almond squares and almond rings.

Recipe

Group Weight / Volume
Maro I 1.000 g
Egg whites 130-150 g

Preparation

    Use the flat beater to mix all the ingredients together at low speed until the mixture is homogeneous. If the mixture comes out soft or very tight, add more Maro I or egg whites respectively and continue mixing until they are well blended with the rest of the ingredients.

    Use a piping bag with open star nozzles to pipe preferable sizes and shapes onto a parchment paper.

    Decorate each piece with a whole almond in the center.

    Allow the cut pieces to dry at room temperature for 4-5 hours.

    Bake at 150-170oC for 25-30 minutes. Make sure you keep the damper open.

More information

The egg whites quantity you must add, depends on how soft or thick you desire the end result to be.

For extra scent you can add lemon shavings (add during the mixing process).

To avoid having the pieces stuck onto the parchment paper, once they have cooled down, soak the paper with a sponge and wait for a while.