On the island we are used to these Sicilian so very soft marzipan cookies and everyone who tasted mine was not aware of any shortcuts to the original recipe. Time is a great commodity and I like a balance where you can still make home made food without spending hours in a hot kitchen. There is nothing better than what you make at home. The freshness of course and the genuine ingredients, knowing exactly what you are eating. This is literally an all in one recipe. I added a bit of my homemade candied oranges in lavender sugar but you can use some grated orange peel instead or simply leave out.
And you will need :
1 cup flour
2 cups ground almonds
1/2 cup sugar
1 cup icing sugar sift and keep aside and extra for dusting after baking
1 packet almond Loacker wafers
2 spoons candied oranges or one spoon grated orange rind
Use a hand blender to break up the Loacker wafers until they look like fine breadcrumbs. Set aside.
Mix all the other dry ingredients except the icing sugar together and mix. Beat the eggs and use it to bind the almomd mix. Many similar recipes require beaten egg whites but this recipe works just as well.
Form into balls and roll in the Loacker wafer mix.
Shape into a cylinder and using press your thumb into the centre to leave a mark. Roll them im icimg sigar and baken them in a oven at 150 C for 12 minutes.
Leave to cool completely.
Roll them on more icing sugar.
If stored in an air tight container, these will keep for 2 weeks.
And in this week’s Press