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Easter at the door, but also moving. No time for baking and yet we will not be without Easter treats, right?
Preparation time 1 hour (depends from the size of your candies) .. Durability 3-6 months
INGREDIENTS .. 140 pcs
- 300 g almond powder
- 200 g icing sugar
- 220 g dried goji
- 70 g candied lemon peel
- 1 tbsp orange blossom water
GLAZING
- 100 g icing sugar
- 2-3 tbsp lemon juice
- 1 yolk
PREPARATION
Mix the almonds with the sugar. Turn the fruit at high speed in a food processor until a paste. Pour the orange blossom water in the fruit paste and turn everything back as the ball paste release from the wall of the bowl of the food processor.
Roll the paste gently onto the sheet wafer to a thickness of 8 mm. Put the mold than a cut through the thickness of the pasta. Or make small balls and shape them into the hands to small eggs. I have half of the pasta and eggs made in the second half of the candies. Place the candies on a cookie sheet.
Whisk the powdered sugar lightly with egg yolk and lemon juice. Whisk everything then firmly until you have a thick, slightly sticky and cohesive whole. With the help of pastry bag spouts the glaze over each piece of candy and let them dry out.
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