Marizpan Paste
Yield:
1.0 servings
Added:
January 23, 2010
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Print This RecipeIngredients
2 cups Ground almonds
1 1/4 cups Sifted powder sugar
2 teaspoons Lemon juice
2 dsh Almond extract
2 smalls Egg whites
Powder sugar
Preparation
1
Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or brandy, and almond extract. Gradually mix in enough egg white to ensure that the paste is sticky, but not wet. Knead paste until smooth on a pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in refrigerator up to 4 weeks.
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