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Comunidad de Madrid



Ingredients: For the marzipan 200 gm of sugar 100 water 150 gm of crushed almonds For the egg yolk filling 100 gm of sugar 50 of water and 4 egg yolks


The marzipan: make a strong syrup with the sugar and water. Next add the almonds and stir to form a paste. Allow to cool. The egg yolk filling: make more syrup with the sugar and water. Beat the egg yolks on their own, and add a dash of syrup while stirring. Place in the saucepan in which you have made the syrup and cook bain-marie, stirring until it gets very thick. Don't let it to boil because you could curdle the cream. Allow to cool. Once the marzipan and egg yolk filling is made, knead the marzipan and roll out onto a surface sprinkled with icing sugar. Cut into 4 centimetre strips, and then into squares. Roll up each square into a tube, one centimetre in diameter, and stick together the sides forming small cylinders. Remove the tube, allow to dry and fill with the egg yolk filling.

More information

Recipe information

  • Category: Dessert
  • Cooking time: 3-4 hours
  • Price: Average
  • Season: Autumn-Winter

Nutritional information

  • Energy: High
  • Cholesterol: Average
  • Saturated Fatty Acids: High
  • Vitamin D: High

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