Almond Marzipan Bites

Ingredients

• 250 g almond kernels
• 120 g powdered sugar made from raw cane sugar
• 2 tsp grated organic lemon zest
• 2 tbsp rose water
• 12 half almond kernels
• 20 g almond flakes

Instructions

1. 1.

   Soak whole almond kernels in boiling water for a few seconds, then strain and peel the skins. Pat almonds dry and let them air‑dry overnight in a warm place. Grind almonds very finely and knead with powdered sugar, 3–4 tbsp water, and lemon zest into a firm, smooth dough. With wet hands roll small balls, flatten slightly on the bottom. Brush each ball with rose water and press one half almond onto it. Roll remaining balls in almond flakes. Let dry overnight.

2. 2.

   Place the marzipan bites on a baking sheet lined with parchment paper and bake in a preheated oven at 150 °C (convection: 130 °C; gas: level 1–2) for about 10–15 minutes until light brown. Store airtight.