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Almond Candy Dough
with Lurpak ®

We’re going to go ahead and sugarcoat it: these almond candy dough balls are so delicious, it’s almost impossible to stop eating them! Very lightly baked, Lurpak Butter gives them richness while Puck’s thick cream makes them melt-in-your-mouth smooth.


  • 1 ¾ cup of sifted flour
  • 1 egg
  • 2 ½ tablespoons of Lurpak butter
  • 2 tablespoons of flower water (orange blossom)
  • 3 cups of almonds
  • 1 cup of sugar
  • 1 lemon
  • 75 grams of Puck Thick Cream
  • 1 egg for brushing
  • Icing sugar


Put the flour in a large and deep bowl. Separate the yolk from the egg white. Melt a spoonful of butter and pour it in the hole in the center of the flour, then add the egg white and a tablespoon of flower water.



Mix the flour and knead it well with your hands to have pliant and even dough. Divide the dough into four parts and leave it out to rest in the room's temperature for half an hour, on a board smeared with oil.



To prepare the filling: put the almonds in a bowl. Add the sugar and mix well with your hands. Melt the remaining Lurpak Butter in a small pan and grate the lemon.



Grind the almonds and sugar in the blender until they becomes very soft. Add the cinnamon, the remaining flower water, the lemon zest and the Puck Thick cream then mix them again.



Move the filling to a bowl. Knead it with your hands until it has the shape of a yellow ball. Make little dough fingers with a 5-6 cm length and a width of 1 cm.



Press the dough balls to flatten them. Place some filling along each dough finger and wrap it up. Cut the edges off with a pastry wheel. Repeat the process for the rest of the dough. Whisk the egg and brush the dough fingers with it. Bake this sweet in the oven for 15 minutes, in a temperature of 60˚C, without opening the oven.

 Sprinkle sugar on top and Enjoy!

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