Equipment
- Mixing Bowl
- Oven
Ingredients
Version 1 (Macaroon paste for almond confectionery)
- 1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 250 g Granulated Sugar
- 150 g Egg White
Version 2 (Egg yolk-macaroon paste for almond confectionery)
- 1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 250 g Egg Yolks
Decoration
- Candied Fruits, Almonds, Pistachios, Hazelnuts q.c.
Glazing
- Hot Apricot Jam q.c.
Macaroon paste for almond crescents
- 1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 500 g Granulated Sugar
- 200 g Egg Whites
- Sliced Almonds optional, q.c.
Instructions
Almond confectionery
- Mix the 1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste with sugar and egg white, or only with the egg yolk, into a smooth dough.
- Tray with a piping bag little rosettes and decorate them with fruits, almonds, nuts or pistachios. After cooling, glaze the confectionery with hot apricot jam.
- Baking: Approx. 415°F for approx. 12-15 minutes (until golden brown).
Almond crescents
- Mix all ingredients into a smooth dough.
- Divide into portions of approx. 40-50 g, and if desired, roll them in sliced almonds and shape into crescents.
- Baking: Approx. 380°F for approx. 15-20 Min.
Notes
Recommend dipping the edges of crescents in couverture chocolate