Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 25ºC
Weight immediately, 1100 gram (30 pieces)
Dough proof: Approx. 10 minutes
Divide and round up
After approx. 5 minutes roll the dough pieces into round slices about 3 mm thick. Place the half of the dough slices on baking sheets and spread approx. 20 gram of almond paste on it. Moisten the dough slices, lay the second layer and press down slightly. Brush with egg wash
Decorate with almond sticks
Final proof: Approx. 60 minutes
Baking: Approx. 9 minutes at 220-230ºC
Sprinkle with Florentiner powder immediately after baking
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly