Marzipan to violette
Marzipan to violette
Marzipan to violette
5
1
Stefano Moraschini
Grind the almonds.
Add 400 g of sugar, the essence of violets, and enough water to soften the dough.
Cut into the rolls, cut them into small pieces, then toss them into sugar.
Put in colorful paper baking cups and serve.
Calories calculation
Calories amount per person:
782
Ingredients and dosing for 4 persons
License
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