Cream
2 cups of water
1 1/2 cups of confectioner's sugar
1 cup of almond paste
1/2 teaspoon of almond extract
1 egg white
For decoration
Green food coloring liquid
Red food coloring liquid
Accessories
Small brush
Small knife
Cream
2 cups of water
1 1/2 cups of confectioner's sugar
1 cup of almond paste
1/2 teaspoon of almond extract
1 egg white
For decoration
Green food coloring liquid
Red food coloring liquid
Accessories
Small brush
Small knife
1
Boil the water, combine with almond paste and cook for 5 minutes
2
Strain and rinse
Wrap in a cloth and rub to remove skin
Grind in a processor
3
In a bowl, mix the ground almond paste, confectioner's sugar, and almond extract until smooth
4
Separate one-quarter cup of the reserved mass and add a little green food coloring (be careful not to overdo it)
Mix until color is even
Roll into balls and press onto the mold to create the strip
With the remaining green mass, shape the tie and place on the strip
5
Use the reserved piece of mass to make small balls
Mix a little red food coloring with some water and, using a brush, paint the balls
Place them beside the loaf and let dry for a few minutes
Store the cakes in tightly closed containers; they last up to two days.
