Chocolate Orange and Almond Batons
ready in 1 hr 25 min.
Knead the marzipan until soft, then knead in the candied peel and liqueur. Set aside for about 1 hour to dry.
Break off small pieces of the mixture and roll into log shapes.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Using a skewer or fork, dip the logs into the melted chocolate and place on a piece of non-stick baking paper.
Sprinkle with orange zest and leave to set.