Martsepanovaya pasta 5.

300 grams and 10 grams of sweet bitter almond, 300 g sugar, 2 tbsp water pink.
Almond clear from the skin to dry a little and well in nezharkoy oven (hot nucleus easier to clear from the thin brown skin, should put them on napkins, engage ends, to wear through the kernel hands and sieve through the drain). Cook martsipanovuyu estate, as stated above, and leave it in the refrigerator overnight. Then divide the mass of balls at the right size, dried them in a warm oven, and cool to absorb the chocolate-coated or melted chocolate mixture with a small amount of hot water.

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