Recipes with Marzipan

Christmas dates with nougat

Take dadlen and cut a small hole in the bottom of it so that you can take the stone out. Cut a piece of marzipan on the size of the stone and put it into the Valley of the stone space. Scroll marcipanen out and wrap the Valley into the marzipan so that it is c

Grandma's buttermilk horn

Knead the flour, butter and buttermilk together into a uniform dough. Sprinkle a little flour on the Board and roll out. Cut the so so many pointy triangles you can get out of the rolled piece of dough. put the filling (not too big a BLOB/piece) at the w

Goose Breast-Goose Breasts (Cream Cake)

to make the pie bottoms and comes raspberry jam on then make a vanilla cream and mix it with equal parts whipped cream admissible on the bottoms and rolls marzipan out in icing sugar and comes over. Tips: Does anyone have approaching recipe so is very welc

Snowballs

mix the chopped nuts, Marzipan, cherry or liqueur. form it into a drop-down, and cut it out to 0.5 cm slices. Inserts nougaten into cubes and take a slice of marzipan and roll around. gørdet at rest. melt chocolate over hot water bath and dip the balls into th

Cassata-ice cream

Chop the chocolate almonds and marzipan cherries rough. Stir the ice soft (do not melt) and add the other ingredients. Season to taste and freeze immediately. Server adorned with chopped chocolate.

Potatoes (Cream Cake)

Afbagt dough: Water and margarine is given a rehash. The pot is taken from the heat. The flour in at once under heavy whipping. Afbagningen warmed through for a moment, to the release the pan. Salt and sugar stirred in. The eggs and bagepulveret stirred tog

Horn with rhubarb stuffing

Puff pastry: Findel fat in the flour and add the buttermilk. Knead the dough together. Let it rest for at least half an hour before it is rolled out. Cut the dough into 8 triangles. Mix the rhubarb with sugar and potato flour. Advantage slightly on each tri

Turbot stuffed with Valrhona served with cappuccino foam

Pighvaren cut in four Nice fillets. The large fillets cut into and stored. Fish meat and the two small fillets blended together with eggs, cream and crushed chocolate and salt and pepper to taste. Advantage forcemeat on turbot fillets, and then they are ready