Roll up, roll up.
1 roll almond paste
1 cup confectioner’s sugar
1 egg white
a few drops rose water
Grate the almond paste, and mix with the next three ingredients using your hands, until the paste is smooth and light and hangs together. If it’s too moist, add sugar little by little. Roll teaspoon-sized amounts into balls, and dip (or roll) in the unsweetened cocoa.
Note: Use a light touch with the rose water—it should be a barely discernible note. Alternative: a couple of drops of orange oil.
Photography by Kip Dawkins | Prop Styling by Tyler Darden | Food Styling by J Frank
(Originally published in the December 2009 issue.)