Almond Mountain

Ingredients

• 500 gPuff pastry
• 1000 gAlmond
• 10 pcsEgg
• 750 gSugar
• 1 pcsLemon
• 30 gZitronat
• 8 gCinnamon
• 4 gClove
• 2 gCardamom

Instructions

1. 1

   Prepare the pastry

   • Preheat the oven to 180 °C (conventional, 160 °C fan). If your oven allows separate top/bottom heat, set the bottom slightly stronger.
   • Roll out the puff pastry (about 500 g) on a lightly floured surface.
   • Cut several rings (about 2 finger-width) in decreasing sizes so the smallest is about the size of a cup. Alternatively use baking wafers (oblaten) and glue them with a little egg white.
2. 2

   Make the almond filling

   • Cut 500 g of the almonds (half) into thin slivers lengthwise and set aside.
   • Grind the remaining 500 g of almonds finely (almond meal) or chop very finely.
   • Mix the ground almonds with 10 egg yolks, 750 g sugar, the grated zest of 1 lemon, 30 g chopped candied lemon peel, 8 g ground cinnamon, 4 g ground cloves and 2 g ground cardamom until smooth.
   • Whip the 10 egg whites to stiff peaks and gently fold them into the almond mixture.
3. 3

   Top and bake the rings

   • Place the cut rings on baking sheets lined with parchment.
   • Spread the almond filling evenly on each ring and sprinkle the reserved sliced almonds on top.
   • Bake each sheet on the lower rack so the bottom heat is stronger. Bake for about 12–18 minutes until golden (slightly less time with fan assistance).
   • Let the rings cool completely.
4. 4

   Stack and decorate

   • Stack the cooled rings from largest to smallest to form a mountain.
   • Decorate the top as desired with a small sugar flower or similar.
   • Store in a cool, dry place and slice thinly to serve.