Marzipan Petits Fours Recipe

Ingredients :

250 g

200 g

150 g

45  g

1

peeled whole almonds

superfine or granulated or caster sugar

confectioner's or icing sugar + extra for dusting

finely chopped candied orange peel

egg white, stiffly beaten

few drops almond extract

confectioner's wafers or rice paper

1. Spread the almonds out on a cookie sheet and bake in a preheated oven at 400^oF (200^oC), Gas 6 for 3-4 minutes.

2. Then grind them in a mortar and pestle and put into a mixing bowl.

3. Stir in the sugars, orange peel, and almond extract and carefully fold in the egg white.

4. Shape the mixture into lozenges or squares and place on rice paper or wafers, trimming off the excess.

5. Put on cookie sheets and leave to stand in a cool place for about 10 hours.

6. Bake in a preheated oven at 300^oF (150^oC), Gas 2 for about 1 hour, reducing the heat if they show signs of browning.

7. They should remain quite soft.

8. Remove from the oven and dust with sugar.

9. Serve when they have cooled.

Serves 4

Preparation        : 25 minutes + 10 hours resting for the dough

Cooking             : 1 hour

Recipe grading    : fairly easy

Suggested wine  : a sweet, medium or dry dessert wine (Vin Santo)

Although the Ricciarelli keep well for a few days, they are at their best when freshly baked.

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