Almond Balls

For the almond balls, soak the almonds in cold water overnight. The next day, remove the skin and immediately put them back in cold water.

Let dry on kitchen roll. Grind to almond flour in a moulinette. Knead the almonds with powdered sugar, rose oil and bitter almond oil to a mass.

Form this marzipan mass into balls. Drill a deep hole with your index finger.

Pass the egg yolks through a sieve. In a heavy saucepan, boil granulated sugar and tap water to a syrup. Remove the saucepan from the heat, let the syrup cool for 5 minutes, then add the egg yolks.

Heat on lowest heat for min. 10 min. stirring constantly until a smooth cream is formed, which coats the spoon thickly. The cream must not reach the boiling point. Otherwise the egg yolks could curdle. Allow to cool slightly and pour this mixture into the almond balls. Close the balls over the filling.

Preparation Tip:

You can also form marzipan confectionery in the shape of apples or pears from the almond balls: When shaping marzipan confectionery, start from basic geometric shapes such as sphere (apple/orange) or cone (pear/carrot). Take a detailed look at the object you want to reproduce to determine which basic geometric shapes it is composed of and what its surface is like.

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