Marzipan (2)

It is a rather difficult and time consuming recipe: Peel the almonds and stendetele on a plaque.

Put them in a hot oven, leaving her dry: no colorirsi.

Finally, let them cool, for chopping as late as possible.

Put them in a mortar and pestatele, reducing them into paste.

Add, drop by drop, a dollop of fior d'arancio.

Pour sugar into a non-tinned copper polsonetto (you can use a small non-stick material), add 150 g of water and simmer until sugar reaches 115 degrees.

Add the almonds already prepared.

Add a spoonful of honey (will keep the dough softer) and continue cooking at very low heat, stirring constantly with a wooden spoon, until the mass will be uniform and consistent.

Pour it on the marble kitchen table, you will have slightly greased with a little oil of sunflower seeds or almonds.

As soon as you touch the dough without burning, divide it into pieces and knead dough with your hands.

Pass the pieces through the rollers of the machine to make the dough, thus continuing until it becomes soft and Pasty, or use a rolling pin (is more difficult).

You are now ready to use for various preparations.

Will keep in a cool place, wrapped in plastic, placed in a jar or other container.