Ingredients
- For the dough:
- 2 egg yolks
- 8 cl of orange blossom water
- 250 g flour
- 30 g butter
- 1 pinch of salt
- For the almond paste:
- 500 g of blanched almonds
- 250 g caster sugar
- 5 egg yolks
- the zest of a lemon, grated
- 2 tbsp. tbsp orange blossom water
- For decoration: multicolored candies
Preparation
Chop the blanched almonds and caster sugar to
obtain a homogeneous almond paste. Place the almond paste obtained in a bowl, add the egg yolks, lemon zest and orange blossom water.
Work with the preparation and make balls the size of an apricot. In a large dish, sift the flour with the salt, add the egg yolks, butter and orange blossom water. Work the ingredients to obtain a homogeneous dough. Knead the dough vigorously for 10 minutes. Cover it and let it rest for 5 minutes before rolling it out into a thin sheet of dough.
Using a cookie cutter, cut rounds of dough and line small fluted tartlet molds. Place the almond paste balls in the tart shells and level the surface with the back of a spoon. Sprinkle the resulting massapan with multicolored candies and place them on a plate.
Cook the massapan in the oven preheated to 170°C for 12 to 15 minutes
source: la-cuisine-marocaine.com
