Kia is a BIG fan of this recipe…
we can prepare days ahead, and bake it in no time…
so..here is the recipe….
Take out the pastry sheet and let sit in room temprature until it is workable.
In a muffin pan/small pie mold, use your thumb to mold the sliced discs of pastry into the bottom of each muffin cup/pie cup.
Don’t press the dough too thin. It should be about three millimeters thick.
Put in Freezer
100gr blanched almond flour/meal (or blanch, grind and dry your own almonds)
100gr powdered sugar
2 teaspoons quality pure almond extract
1 teaspoon water
2 tablesppon of honey
Mixed the almond flour and powdered sugar with whisker until combined and any lumps are broken up.
Add the almond extract, honey and water use your hand to combine. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. or if it’s to crumble you can add water
Keep in mind that it will become firmer after it’s been refrigerated.
Turn the almond marzipan out onto a work surface and knead it a few times.
Form it into a log, wrap it up in plastic wrap and refrigerate.
Will keep for at least a month in the refrigerator or up to 6 months in the freezer.
Bring to room temperature before using in any recipe, but sometimes in a hurry, I just cut it directly
Makes about 12 ounces of marzipan or almond paste
*Take out the pastry from freezer
*cut marzipan into 0.5cm thickness and put on top of the pastry.
*bake at 200c for 15minutes
*ready to serve