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Categories:
pastry butter eggs sugar salt filling almonds sugar lemon zest orange zest eggs maraschino cherries decorate icing sugar
Viewed: 23 - Published at: 3 years agoIngredients
- Pastry
- 50 g butter
- 2 eggs
- 2 tablespoons sugar
- 500 g flour
- 5 g salt
- filling
- 1000 g almonds (ground)
- 900 g sugar
- 30 g sugar (3 vanilla sugar sachets)
- 15 g lemon zest (or from 2 lemons)
- 25 g orange zest (or from 2 oranges)
- 7 eggs (or 6-8 eggs)
- 50 ml maraschino cherries
- to decorate
- 30 g icing sugar
Method
- Blanch and peel the almonds, dry for several days at room temperature.
- Grind the almonds by hand; add sugar, vanilla sugar, orange and lemon zest, eggs and maraschino. Each time an ingredient is added, gently mix with the fingertips. Do this 5-6 times.
- Made a soft pastry of the butter, sugar, eggs and salt, and add flour as needed.
- Roll the pastry out into the required shape and place it on a greased baking tin. Put the filling onto the pastry. From the remnants, cut out strips 1 cm wide and line the sides of the filling, making little waves. Then, with a fork impress little tracks along the surface of the filling.
- Bake in preheated oven at 170°C for about 25 minutes, until the stuffing obtains a gold color.
- Decorate with icing sugar, serve with tea, liqueur or Muscat grappa.
