Ingredients:
alm 200g of whole almonds
200g of sugar
evo 2 egg whites
cu 1 teaspoon of honey
1/2 1/2 teaspoon lemon zest
hor Wrapping paper or baking paper
Preparation:
- Preheat the oven to 180°C.
- Spread almonds in a baking tray and toast them in the oven for about 8-10 minutes, stirring occasionally, until golden brown. Let them cool off.
- In a big bowl, beat the egg whites about to snow.
- Add the sugar little by little as you continue to beat the egg whites until soft peaks form.
- Add honey and lemon zest to the egg whites and mix gently.
- Add toasted almonds to the egg white mixture and blend until well incorporated.
- Line a mold with obulato paper or baking paper and pour the turon mixture into the mold, smoothing the surface with a spatula.
- Let the leg rest for at least 6 hours or until it is completely fixed.
- Once the yolk is firm, cut it into small pieces and it’s good.
- Enjoy delicious almond bark during the holiday season!