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Ingrediente: 250 g migdale dulci, 30 g migdale amare sau 3 picaturi de aroma de migdale amare, 130-150 g zahar pudra, 3 linguri apa de trandafiri.
Mod de preparare: Se oparesc migdalele cu apa fierbinte intr-un castron. Dupa 2-3 minute se curata migdalele de coaja si se lasa pe un prosop sa se usuce timp de 24 de ore. Se macina de 3-4 ori, dupa fiecare macinat presarandu-le pe o tava si tinandu-le timp de 10 minute la congelator. Peste migdalele macinate se adauga zaharul pudra si apa de trandafiri (vezi reteta apa de trandafiri) si se framanta pana se obtine un aluat omogen si catifelat. Se imparte compozitia in portii mai mici invelindu-se fiecare in folie de aluminiu. Se tin la frigider timp de 5-6 zile . Din acest amestec se pot modela diferite figurine pentru torturi.
Sugestii: Martipanul se poate amesteca cu diverse lichioruri, modeland astfel in mai multe culori.
POFTA BUNA !!!
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