Dutch Amandelspijs (Sort of Marcipan) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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In holland we eat this inside speculaas (spice bread/cookie) in december, when Sinterklaas comes around :o) Ingredients:
125 g almonds (skinned) |
125 g sugar |
1 egg |
1 pinch salt |
1/2 lemon (optional) |
Directions:
1. Grind the almonds but don't use a kitchenmachine cause that may cause too much oil to come out.
2. Add the sugar, the egg, a pinch of salt and the lemon juice (optionally). Mix everything into a smooth mass.
3. It has to be at least a couple of days in the fridge before eaten to get optimal taste so wrap it thightly in foil.
4. You can keep it for a couple of weeks.
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