MARZIPAN TRUFFLES
Steps:
- Line a baking sheet (small enough to fit in the fridge) with wax paper.Chop the dark/milk chocolate into small pieces and place them in a microwave-safe bowl. Microwave the chocolate in 20-30 seconds at a time, stirring each time, until the chocolate is melted and smooth. If you like a slightly glossier chocolate coating, stir in the butter or coconut oil at this point.
- Dip the marzipan balls into the melted chocolate, letting the excess drip off (you can use a dipping tool or tines of a fork) and then place them on the wax paper. Once all the marzipan balls are coated you can transfer the baking sheet to the refrigerator where the chocolate will harden more quickly.
- Once the chocolate has hardened follow the same procedure to melt the white chocolate. Use a spoon to drizzle stripes of white chocolate over the chocolate covered marzipan. Return the truffles to the fridge to let the white chocolate harden.
- Makes about 20 truffles depending on size.
Nutrition Facts : ServingSize 1 truffle
GERMAN CHRISTMAS CANDY (MARZIPANKARTOFFELN)
Steps:
- Gather the ingredients.
- Mix together the ground almonds, confectioners' sugar, rose water, and bitter almond aroma in the food processor work bowl or by hand until well blended and sticky.
- Add additional liquids, if necessary, a little at a time until the dough clumps together. Remove from the food processor.
- Using 1 tablespoon or less of the marzipan, form small potato-like balls. Some people form perfectly smooth, round balls instead of potato shapes.
- In a small bowl, whisk together the cocoa powder and cinnamon. Roll the balls in the cocoa and cinnamon and set apart on parchment paper to dry. Once completely dry, store in a covered container for longer shelf life.
Nutrition Facts : Calories 40 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 4 g, Fat 2 g, ServingSize 24-36 potatoes (24-36 servings), UnsaturatedFat 0 g
GERMAN HOMEMADE MARZIPAN
It is super easy to make your own marzipan. This authentic German recipe is made without eggs and needs only 2 ingredients, whole almonds and confectioners' sugar. If you like, you can flavor it with almond extract or rose water. Use the marzipan within a week or two.
Provided by transatlantikkoch
Categories World Cuisine Recipes European German
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
- Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 17.1 g, Fat 10.5 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 0.3 mg, Sugar 13.8 g
MARZIPANKARTOFFELN - GERMAN MARZIPAN POTATOES
Marzipankartoffeln are baby potatoes made from marzipan and are traditionally given to friends in little bags or placed on the goodie plate at Christmastime. One can buy ground almonds as almond flour or as almond meal. If those are unavailable, blanch two cups of almonds, peel and finely grind in your food processor. Originally, the binder would have been an egg white, but because of health concerns, it's been left out of this recipe. Courtesy of Jennifer McGavin.
Provided by Molly53
Categories Candy
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Whirl candy ingredients in the food processor or mix by hand until well blended and sticky.
- Add additional rosewater or orange water a *little* at a time until the dough forms.
- Form balls containing about a tablespoon each (if you wish, make them lumpy to like baby potatoes).
- Mix the cocoa powder and cinnamon together in a bowl.
- Roll the "potatoes" in the coating mixture and set aside to dry.
Nutrition Facts : Calories 55, Fat 2.7, SaturatedFat 0.3, Sodium 0.4, Carbohydrate 7.4, Fiber 1, Sugar 5.8, Protein 1.3
HOMEMADE MARZIPAN
I made my own marzipan for my Christmas cake this year and will never ever go back to the stuff they sell in the shops. It was so easy to make and the orange zest gave it a lovely flavour. The recipe is from the November issue of the Good Food magazine.
Provided by HappyBunny
Categories Dessert
Time 45m
Yield 1 20cm cake
Number Of Ingredients 7
Steps:
- Sift the sugars and ground almonds together, then stir in the orange zest. Beat together the egg and egg yolk, and stir into the sugar mixture.
- Knead briefly to make sure the marzipan is well mixed, and easy to work with. If it is too dry, add a little orange juice. If it is too wet, add some more icing sugar.
- Place the cake on the cake board and use small balls of marzipan to plug any holes in the cake. Glaze the cake with a thin layer of apricot jam or shredless marmalade.
- Dust the work surface with a little icing sugar and roll out the marzipan in one direction, keeping the pressure even and turning a 1/4 turn every feel rolls.
- When it's large enough (about 40cm for a 20cm cake), roll the marzipan onto the rolling pin and lift onto the cake. Smooth the top with your hands and continue to smooth it over the sides of the cake. Trim the marzipan where it meets the board and leave it to dry overnight.
Nutrition Facts : Calories 3025.9, Fat 136.3, SaturatedFat 12.8, Cholesterol 400.3, Sodium 84.8, Carbohydrate 424.2, Fiber 36.6, Sugar 358.7, Protein 63.9
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