- 200 grams almonds (peeled and crushed)
- 200 grams powdered sugar
- 20 milliliters lemon juice
- 20 milliliters Rose water
- 150 grams Pineapple (candied)
- 10 Maraschino cherry (red)
Mix almonds with powdered sugar, lemon juice and rose water and knead into a smooth, pliable dough. Thinly dust working surface with icing sugar and roll out dough 2mm (approximately 1/16 inch) thick. Cut into 6 cm (approximately 2 1/3 inches) squares.
Place a piece of candied pineapple in center of each marzipan square.
Fold marzipan corners up towards center and press together.
Place half a cherry at center of each sweet. Place sweets on a baking sheet lined with baking paper and bake for 15 minutes on middle shelf of preheated oven at 120°C (approximately 250°F.) Let sweets cool on wire rack.
Mix egg white and powdered sugar in bowl until smooth. Add cocoa powder until mixture is a light chocolate color. Transfer into piping bag and use to decorate sweets. Dust sweets with powdered sugar to serve.
For decoration egg white and powdered sugar filling in a bowl. Mix all ingredients until a smooth mass is obtained. With so much cocoa powder mix that a light chocolate color arises. Pour the glaze in a parchment bag and injection linearly decorate the confection so. Serve with powdered sugar dusted.