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Preparation info
  • Yield: approximately

    3 pounds

    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

  • 3 ounces (85 g) candied orange peel
  • 3 ounces (85

Method

  1. Finely chop the orange peel and angelica. Combine with the lemon zest and toss with a small amount of bread flour to keep the pieces from sticking together.
  2. Beat the egg yolks into the almond paste a few at a time to avoid lumps. Stir in the water and the chopped candied fruit. Adjust the consistency if needed by adding additional water; the filling should be j

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