1 1/2 cups of peeled almonds (250g)
1 1/2 cups of confectioner's sugar (250g)
1 egg white
Some drops of almond extract
Culinary coloring to paint the sweets
1 1/2 cups of peeled almonds (250g)
1 1/2 cups of confectioner's sugar (250g)
1 egg white
Some drops of almond extract
Culinary coloring to paint the sweets
Bake the almonds in a medium oven (180°C) for 5 minutes or until lightly toasted
Process the almonds in a food processor or blender until they form a crumbly texture
Add the confectioner's sugar, egg white, and almond extract
Mix until smooth
Shape 1/2 tablespoon of the marzipan mixture into small fruits or shapes as desired
Mold the sweets and then, using your fingers or a brush, paint them with culinary coloring
Yield: 60 pieces
Each piece contains approximately 39 calories.
