With this simple recipe you can make up to 35 carob panellets. In an easy and fun way
Ingredients:
Marzipan:
- 250 g almond flour
- 250 g icing sugar
- Carob flour to taste
- 1 egg
Elaboration:
- Mix the almond flour, icing sugar, carob flour and egg until you get a compact marzipan dough.
- Wrap the marzipan with plastic wrap and leave it in the refrigerator for 12 hours.
- The next day, form marzipan balls of about 15 grams and place them on a baking tray covered with aluminum or baking paper.
- Bake for about 7 minutes at 220ºC.
