This almond sugar dough (less sweet than marzipan) is a typical Dutch “ingredient” which is used in pastries and even in sweet breads.
- 250gr almonds
- 250gr sugar
- 1 egg
- 1/2 tsp lemon zest
Combine the almonds and sugar in a kitchen machine. Blend it until semi course.
Add the lemon zest and the egg. Blend until you get a dough which holds together in a dough, but isn’t yet a fine paste.
Pack the amandelspijs well, and let it rest for 3 days in the fridge before using. You can keep it for about a week, but freezing works fine as well.