Almond Soup Traditional Christmas Dessert



  • Half a litre of milk
  • Two packets of Melibea supreme almond marzipan (100 g)
  • The zest of a lemon
  • A cinnamon stick
  • 100 g toasted sliced almonds.
  • Ten very thin slices of Spanish bread .
  • Ground cinnamon .
  • Sugar.


  1. Boil the milk with the lemon zest and the stick of cinnamon.
  2. Let it stand for at least 30 minutes so that the milk, the lemon zest and the cinnamon emulsify.
  3. Remove the lemon zest and the cinnamon and return the saucepan to the heat until the marzipan paste dissolves.
  4. Place the sliced almonds in individual bowls to serve.
  5. Pour the milk with the dissolved marzipan into the bow.
  6. Sprinkle the soup with sugar and cinnamon to taste. Leave it to cool and, if it thickens too much, add some more milk.