Dutch
recipes


Recipes for
St Nicolas


Dutch
recipes


Recipes
with ginger


Spice
mixtures
 

Almond paste

 

Biscuit spices
  • 500 GRAM ALMONDS
  • 500 GRAM SUGAR
  • 1 EGG WHITE
  • 1 LEMON
    •
 
  • 30 GRAM CINNAMON
  • 10 CARDAMOM PODS, cut open and use inside seed
  • 1 PIECE OF GINGERROOT
  • 10 GRAM NUTMEG
  • 5 GRAM WHITE PEPPER
  • 5 GRAM ANIS SEED
  • 5 GRAM CORIANDER SEED
  • 10 GRAM CLOVES
    •

Wash the lemon and grate the peel. Blanch the almonds for 2 minutes in boiling water and take off the brown peels. Grind the almonds with the sugar in a food processor. Add the egg white and the lemon peel and mix for half a minute more. In the fridge, you can keep this for months. Just before use, add an egg yolk.

If you grind the almonds very fine with powdered sugar and a little rose water, you will get marzipan. It is however difficult to do that at home.

Grate the ginger very fine. Put all spices together and crush them; put them through a sieve and crush the remaining big pieces. Store the spices dark and cool.