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Pietrasanta marzipan

400g peeled almonds
400g sugar
4 egg whites

Finely chop the almonds and place them in a large bowl. Add the sugar and mix well. To one side, whisk the eggs whites until they are stiff and delicately mix them into the almond and sugar mixture. Spread the mixture in a non-stick circular cake tin which you have previously greased and sprinkled with flour. Bake in a medium oven for 15-20 minutes.