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- 1 large egg white
- 14 oz / 400g almond paste
- 1/2 cup / 2 oz / 55g confectioners' sugar, sifted, plus quite a bit more for surface and coating
- 1/4 teaspoon pure almond extract
- scant 2 teaspoons freshly grated lemon zest
- 1 tablespoon
- scant 1/2 teaspoon fine grain sea salt
Directions:View on 101 Cookbooks
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