Caipirinha bars

Name: Caipirinha bars
Cook time: 45 min
Total time: 45 min
Yield: 25
Ingredients: 250 g Marzipan raw mass; 160 g Icing sugar; 30 g Flour; 1 egg (size M); 1 TABLESPOON Milk; 2 TEASPOONS Silver beads; 7-10 Tbsp grated peel of 1 lime; 1-2 TABLESPOONS Lime juice; 1 TABLESPOON Sugar cane brandy (Cachaça); baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 25

250 g Marzipan raw mass
160 g Icing sugar
30 g Flour
1 egg (size M)
1 TABLESPOON Milk
2 TEASPOONS Silver beads
7-10 Tbsp grated peel of 1 lime
1-2 TABLESPOONS Lime juice
1 TABLESPOON Sugar cane brandy (Cachaça)
baking paper

Directions

1
Roughly grate the marzipan. Sift 60 g icing sugar and flour. Separate the egg. Put egg white, icing sugar mixture and marzipan in a bowl and knead to a smooth mixture with the dough hooks of the hand mixer. Form into a roll (1 cm Ø) with slightly damp hands.
2
Cut diagonally into approx. 5 cm long pieces. Place on a baking tray lined with baking paper. Whisk egg yolk and milk. Brush the sticks with it. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 15-20 minutes. Let them cool down. Finely crush 1 teaspoon of silver beads in a universal chopper, mix with lime zest. Stir 100 g icing sugar with lime juice and schnapps until smooth. Draw lines of sugar over the sticks with a spoon.
3
Let them cool down. Finely crush 1 teaspoon of silver beads in a universal chopper, mix with lime zest. Stir 100 g icing sugar with lime juice and schnapps until smooth. Draw lines of sugar over the sticks with a spoon. Sprinkle with lime zest and 1 teaspoon of silver beads. Leave to dry
4
30 minutes waiting time