Recipes with Almond splitter

Ginger-marzipan

Chop the pickled ginger thoroughly, and knead it into the marzipan mass with as much of the bed sheet, as the mass can take before it gets too sticky. Form the mass into a sausage that is split into 20 equal pieces and rolled to the eggs, while the chocolate i

Children's Mulled Wine (Børneglögg)

It all, except almonds and raisins is warmed through and pulls. Cinnamon, ginger and cloves fished up. Almonds and raisins are added.

Peaches with almond cream

Put gelatin in cold water for 5 min. Drainage the peaches, take 2 from and put the rest on a platter. MOS the 2 halves with a fork, warm the bog a little up and melt the drained gelatin in it. Stir in sherry and style bog cool to it begins to stiffen. Whip the

Chokolademus In

Couverture chocolate is melted in a water bath. Sauté the almonds on a dry frying pan until golden. De halve pears blot and dry well with paper towels. The pears overdrawn with chocolate-half almonds being put on as ears, while almond splitter makes it out of

Plums in marzipan and Rome 02

Put the yolks to soak in rum overnight. Roll marcipanen off and plug it out with a liqueur glass. Place a yolk on half of the pieces and close the remaining. Squeeze marcipanen well together all the way around the edge. Melt the chocolate and brush each marzip

Raisin buttons with Rome

Grate almond splitterne on a frying pan. Knead Rome in marcipanen. Roll it into a sausage, cut into thin slices. Put raisins in the middle of marzipan pieces and press them firmly. Melt the chocolate and dip one end of the Raisin in chocolate buttons. Decorate

Almond tops

Almond splitterne toasting bright yellow on a dry pan to low heat and stirring constantly and allow to cool. The toasted almond flakes is split into three equal portions. One portion is mixed with grated orange peel, the other with pistacier, the third with gi

Blueberry cakes

Preheat oven to 190 degrees. Mix the blueberries with sugar and style to the page. Term 50 g. flour, baking soda, a pinch of salt in a bowl. Invert the butter into the mixture with a fork until it resembles groftmalet flour. Add sour milk and mix with fo