Christmas Calendar 2019 Day 10 - Almond cakes with raspberry

Marzipan is a very important ingredient used in Danish Christmas goodies. I have located this recipe on almond cakes with raspberry in the weekly magazine Søndag (issue 48/2019). I have made no changes to this recipe. This recipe reminds me much about the marzipan cakes, which you will make for celebration of New Year.

Almond cakes with raspberry: - 10-15 cakes

• 250 g marzipan
• 70 g icing sugar
• 3 tablespoons freeze-dried raspberry
• 1 eggwhite
• 50 g almond - medium chopped 
• freeze-dried raspberry for decoration

1. Heat up the oven to 200'C.
2. Whip the egg white into a foam, which is soft and not too firm.
3. Add the marzipan, icing sugar, freeze-dried raspberry into a mixing bowl. Add the whipped egg white on top and knead everything together by hand.
4. Roll the marzipan into roll, which you divide by knife into 10-15 slices.
5. Roll each slice into a round ball, which afterwards is pressed flat.
6. Place the chopped almond on a plate.
7. Press each almond cake into the chopped almond, turn the cake up side down, so each side of the almond cake is covered by chopped almond.
8. Place the almond cakes on a baking tray covered with baking parchment.
9. Bake the almond cakes at 200'C in the upper part of the oven for 10-12 minutes.
10. Cool down the almond cakes.
11. Store the almond cakes in airtight container prior to serving.