Cinnamon rolls with marzipan  

Francisco Martinez Montino, 1611, The Art of Cooking, Pie Making, Pastry Making, and Preserving

Cinnamon rolls with marzipan:

Take a pound of sifted, ground sugar, another of flour, and another of fresh butter, a dozen egg yolks, and a pound of almonds. Make marzipan out of the almonds and sugar and then put the rest together on a cutting board and mix them into a dough. Add some ground cinnamon so that the dough turns very brown and add a little orange blossom water. Make little balls, as for mostachon cookies. With the back of the knife, make some small lines and place them on top of wafers. Bake in a copper oven on low heat.

Half sized redaction:

Grind 6 oz almonds. Mix with 6 oz sugar to make marzipan.

Mix marzipan with 6 oz flour, 6 oz unsalted butter, 6 egg yolks, ___ cinnamon, and ___ orange flower water.

Roll into small balls. Flatten slightly by making lines on them with the back of a knife.

Put on wafers (possibly on cooking parchment) and bake at low heat (300? 325?)

Measure out six oz of almonds.

Soak almonds overnight to remove skins.

Peel then dry the almonds.

Chop the almonds in a food processor.

Add six oz sugar and process.

Add six oz flour and 1/8 tsp salt and process.

Add six oz chopped butter and six egg yolks and process.

Add 3 Tb cinnamon and 1 tsp orange flower water.

Chill 30 minutes.

Bake on a silpat at 325 for 10 minutes, 15 minutes, 20 minutes, 25 minutes. Makes 80

15 minutes is best.

Next time try 4 Tb cinnamon and ¼ tsp salt.