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Mix in a cauldron the polish sugar and the almond. When its mixed add
the white egg until obtains a firm and malleable texture. Reserve the marzipan and prepare the pine kernels to be dipped in
batter; because of that pour an egg into a cauldron and add the pine
kernels. To form the “panellets” throw small portions of the marzipan to the
pine kernels and flip that marzipan with the hands in order to adhere
them to all the surface. When all the “panellets” are dipped in pine kernels, flip
them again with the hands greased of yolk to give them a good looking
during the cooking, which will have to be in strong oven during the
less time possible.
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