Toledo marzipan
Toledo’s sweet for centuries, made of almonds and sugar, with a protected designation of origin. It’s shaped into little figures and filled “eels”, and it’s a Christmas must.
Ingredients
- 250 g blanched almonds, very finely ground
- 250 g icing sugar
- 1 egg white
- 1 beaten yolk for glazing
- A few drops of water
How to make it at home
- Mix the ground almonds with the icing sugar.
- Add the egg white and knead until you have a smooth paste that doesn’t stick (if it’s dry, add a few drops of water).
- Wrap in cling film and leave to rest in the fridge for an hour.
- Shape small figures or balls and place them on a tray lined with baking paper.
- Brush them with yolk and grill them in the oven at 220 °C just until golden on top (2 or 3 minutes).
The trick: The finer the ground almonds, the smoother the marzipan.