Sweet marzipan chicks

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put almonds in a pot, cover with water and bring to the boil. Pour onto a sieve, rinse under cold water and drain. Press the almonds out of their skin and cut them in half with a small kitchen knife. Separate the eggs. Cut marzipan into pieces. Put marzipan, egg white, flour and 100 g icing sugar in a mixing bowl.

2. 2

   Knead with the dough hooks of the hand mixer to a smooth mixture. Form small balls with moistened hands. Place 2 almond halves next to each other on a baking tray lined with baking paper and place the marzipan balls on top. Press two more almond halves as wings on the balls. Form smaller balls as heads from the remaining marzipan mass and stick them firmly onto the bodies with a long almond stick. Stick the remaining almond slivers (as small as possible) as beaks into the chick heads. Cut the remaining almond halves in half and stick them into the bodies of some chicks as tails. Mix 1 egg yolk and cream and coat the chicks (not the almonds if possible) with it. Bake in the preheated oven (electric oven: 150 °C/ gas: level 1) for 25-30 minutes. Let the chicks cool down. Mix the remaining icing sugar and lemon juice to a thick glaze. Put into a freezer bag and cut off a small corner.

3. 3

   Mix 1 egg yolk and cream and coat the chicks (not the almonds if possible) with it. Bake in the preheated oven (electric oven: 150 °C/ gas: level 1) for 25-30 minutes. Let the chicks cool down. Mix the remaining icing sugar and lemon juice to a thick glaze. Put into a freezer bag and cut off a small corner. Paint the chicks eyes and a hairstyle with icing and sugar writing. Leave to dry. Results in 32-35 chicks

Nutrition Facts

KCAL
120 kcal

CARBS
11 g

FATS
7 g

PROTEINS
3 g