Prep.
Time:
70 minutes
Ingredients:
-1 Kg. of chopped almonds skinless -1 Kg. of sugar -225 gr. of water -1 pocket
of vanilla -food dyes -400 gr. of cedar conserve
To
make the icing:
-300 gr. of sugar -200 gr. of water.
Directions:
Combine and work the almonds with the sugar and the water, add the vanilla and
put all in a mixer in order to obtain a soft and homogenous mixture. To make the
Ericini: put a layer of the paste in a mould, add a layer of cedar conserve,
cover with another layer of paste. Decorate the advanced part and colour with
the food dyes. To make the icing: melt in water, the sugar, to low heat, and
stirring constantly until to the sugar, rope. Remove from heat and pour the
icing in a mixer until to it is completely white. Pour the icing over the mould.
Bake in a preheated oven to low heat. Dry. Remove from mould.