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11 de diciembre de 2017

Special Almonds

This Christmas I wanted to enrich and make these almonds special, wrapping them in marzipan. Come and get some.


Almond caramelized: 50 grams of raw almonds and skinned almonds
50 grams of sugar 
1 tablespoon of water
Vanilla essence

Marzipan: 130 grams of ground almonds
50 grams of sugar 
30 ml of water

Pure cocoa powder


Almond caramelized: put all the ingredients in a saucepan. Put the heat on.
Sugar has phases. First it remains moist and sticky, then it dries and remains as a fine grain almost as normal peeling away from the almonds. Put on medium heat and we will see how it takes a caramel tone, melts and lumps. Once you have reached this step, you can't forget to stir continuously so that the sugar that melts and caramelizes at the same time, sticks well to the almonds. When the sugar is completely dissolved and the almond has been wrapped, it is when we can remove from the fire by putting it on vegetable paper and separate them.

While the marzipan is cooled, we prepare the marzipan: we make a light syrup with water and sugar, only that it boils and the sugar is dissolved. 

Put the ground almonds in a bowl, pour the syrup little by little and mix until you get a dough. We form a ball and let it cool.

Stretch a small portion of marzipan on vegetable paper, wrap a caramelized almond and press it between the palms of your hands to stick well. We do this with each one of the caramelized almonds.

Once they are all covered with marzipan, smear them with the cocoa powder and cover them well.

We keep in an airtight jar.

                 Pastry caps, contact me

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