Almonds, marzipan… I think it’s all good. When I found this old post on Smitten Kitchen I knew I wanted to try it as soon as possible. Taking a peek at the ingredients I realised it was going to be easy peasy… it is!
I think this recipe tasted even better than any store-bought-rolled-out stuff. The melted chocolate is a lovely addition, but the recipe is strong enough to eat by itself. I don’t know how long these will stay okay to eat- mine were gone by the next day! But I’m sure they would stay fine in the fridge for a week or so.
Heavily adapted from Smitten Kitchen
100g blanched almonds
1.5 cups icing sugar
1 tablespoon almond extract/flavouring
1 egg white
50g milk chocolate
1. In a food processor, grind the gound almonds for a few minutes- when the mixture starts to clump it’s ready.
2. Add the icing sugar, almond extract and egg white. Blend until well combined.
3. On a clean, dry surface or in a large mixing bowl knead the mixture. If it’s too sticky add more sugar, and if its too dry add a bit of water. (NOTE: you may think its too dry but in actual fact it is not, the mixture needs to be dry otherwise it will be sloppy and will not form balls/the shape you desire.)
4. Roll into little balls/cut into shapes and dust with a bit of icing sugar to stop from sticking.
5. In a heated pan, melt the chocolate then remove from heat. Keep stirring to stop from clumping.
6. Dip each marzipan ball into the melted chocolate or cover however you wish. Leave to set for an hour or so (this will be quicker in the fridge).