By: Lucy Soriano (Cape Town)
1 lb blanched almonds
1 3/4 c sugar
3 c water
1/2 egg white beaten
3 stiffly beaten egg whites
3 egg yolks
2 T water
1 1/2 c cake flour
Finely grind blanched almonds.
Boil sugar and water with 1/2 beaten egg white for 10 minutes,
removing the scum. When it spins a thread from a spoon, remove from stove.
Add the almonds gradually and mix well.
Return mixture to low heat and stir with a wooden spoon for about 30 minutes.
Remove from stove and let cool. Add the stiffened egg whites.
Mix pastry ingredients together. Roll out very thinly and let dry.
Cut into 2 inch rounds with a cookie cutter.
Put 1 T of marzipan on each round and pinch dough into a star shape.
Bake a 350 degrees for 18 minutes of until pale gold.
PS. you can use fast marzipan.