Line one or two trays tray with paper beard. Heat oven to 190 degrees. Knead the marzipan dough with the almond, sugar and a few tablespoons of the clear until you get a homogeneous mass. With a kitchen spoon. mix the rest of the clear with the dough. (The dough should not become frothy, that's why it's best not to use electric mixer.)
Put the dough in a pastry sleeve with medium round mouthpiece and form with it small piles on the bearded paper. Leave quite a bit of separation between these, because when they cook they spread.
Cook the almonds 15-20 minutes at high measured until they acquired light toasted color.
Let the almonds cool on the paper, turn this one around. smear it with water and release it.
To vary, you can also make these pastas with grated hazelnuts instead of almonds; lightly toasted is like more flavor the hazelnuts.
Recipes easy to https://recetasdecocinafaciles.NET /