Marzipan Pastries
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pasta frolla (shortcrust)
- g sweet almonds
- g sugar
- g butter
- g candied orange
- egg yolk
- water
Instructions
- Make pasta frolla (No. 589 C) and marzipan (No. 579) in the given proportions.
- Line greased brioche moulds with thin pastry, add marzipan, fold and cover with more pastry, sealing with water.
- Glaze, bake, and dust with icing sugar (16-18 pieces).