Pastry

Almond paste

For the creation of almond squares and almond rings.

Recipe

Group Weight / Volume
Maro I 1.000 g
Powdered sugar 100 g
Beverage of your choice 50 g
Fruit cubes, walnuts, jam, cinnamon (filling) at will
Rose water (decoration) at will
Mont Blanc or powdered sugar (decoration) at will

Preparation

    Use the flat beater to mix Maro Ι, the powdered sugar and the beverage of your choice (rum, cognac etc) at low speed until he mixture is homogeneous. 

    Open the dough into a pastry sheet σε φύλλο 2-3 mm thick.

    Cut the dough in rounded shape, place in the center the filling of your choce and fold the dough in two.

    Spray the final applications with rose water and pour enough Mont Blanc or powdered sugar, until the product is fully covered.