Rondos ∗ Sebastiaan van Wagensveld

Ingredients

• Split and roll dough into 25g balls. There should be a total of 20. Flatten 10 and press into greased cupcake tin.
• Spoon in almond paste on top.
• Flatten the remaining 10 balls and cover almond paste.
• Combine egg and water to create an egg wash. Egg , 1 Water , 15ml
• Egg , 1
• Water , 15ml
• Press almond onto each rondo. Almonds , 10
• Almonds , 10
• Bake at 175°C for 20 minutes.