about 35
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200 g butter or margarine
1 1/2 dl Dansukker Icing Sugar
4 dl plain flour
2 tbsp cognac or orange juice
200 g almond paste
Green food colouring
Confectionery eggs 

Beat the fat and icing sugar in a bowl until soft and fluffy. Add the flour and cognac or juice and work together to make a pastry. Put the pastry in a plastic bag and refrigerate for 30 minutes.


Divide the pastry into five parts. Roll each part into lengths. Divide the lengths and fold them into rings. Place the rings on parchment-lined baking sheets. Mix the almond paste with green food colouring. Press the almond paste through a garlic press or potato press. Arrange some almond paste on each ring.


Bake at the centre of the oven at 175°C for approx. 10 minutes. Press two confectionery eggs onto each nest as soon as they come out of the oven. Leave to cool on a wire rack. 

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