Maraskin stangle

I dedicate this recipe to my dear mother

Preparation steps

Mix almonds and sugar and mix with maraschino liqueur (not to be too moist) just enough to combine.
Divide the resulting mass into three equal parts. Leave the first part white, add grated chocolate to the second part and red to the third part.
First roll out the dark part and coat with a little egg white, just enough to assemble. Place the rolled worm part of the same size on top and also coat it with egg white.
Finally, roll out the white part and put over the red. Press everything lightly to stick. Pour the chocolate glaze over this complex mass and immediately cut the sticks. Air dry.

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Rosa Cooking