Pecorella of Marzapane Pass
We prepare Pecorella di Marzapane, step by step with photos and descriptions.
First we prepare the Pasta of Almonds, which is prepared with almond flour and the addition of glucose, sugar etc.
Here is the recipe Pasta di Mandorle Siciliana
1 kg almond flour
500 gr. icing sugar vanilla
100 gr glucose syrup
water 70 gr
Moulds of chalk Fruit Martorana
With the help of Bimby or a blender or mixer, put all the ingredients in the mouthpiece., knead at speed 4-5 not too high.
I let the dough rest for a few minutes and prepare it mold for Pecorella in chalk.
I wrap the mold with transparent film to prevent it from sticking to the mold.
I put almond paste inside, I press well, and I remove the excess that is formed by joining the 2 parts of the mold.
I break the sheep and cut with a knife the excess of dough that has formed.
I put the Pecorella on a tray and let it dry for a few days.
I proceed with the coloration of the Pecorella with food dyes in Powder.
Where can I buy plaster moulds for marzipan?
To prepare this marzipan Pecorella you can use the following products, click and go directly to our Shop.
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