Lubeca Almond Confectionery

Lubeca Almond Confectionery

Fine marzipan macaroons
Course: Dessert
Keyword: Marzipan

Ingredients

Version 1 (Macaroon paste for almond confectionery)

Version 2 (Egg yolk-macaroon paste for almond confectionery)

Decoration

  • candied fruits, almonds, pistachios, hazelnuts q.c.

Glazing

  • hot apricot jam q.c.

Macaroon paste for almond crescents

Instructions

Almond confectionery

  • Mix the Marzipan almond paste with sugar and egg white, or only with the egg yolk, into a smooth dough.
  • Tray with a piping bag (12 mm) little rosettes (approx. 10 g) and decorate them with fruits, almonds, nuts or pistachios. r cooling, glaze the confectionery with hot apricot jam.
  • Baking: Approx. 415°F for approx. 12-15 minutes (until golden brown)

Almond crescents

  • Mix all ingredients into a smooth dough.
  • Divide into portions of approx. 40-50 g, and if desired, roll them in sliced almonds and shape into crescents.
  • Baking: Approx. 380°F for approx. 15-20 Min

Notes

Recommend dipping the edges of crescents in couverture chocolate

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