Sweet Almond Bites
4,0 / 10
ready in 2 h. 27 min.
- 1 egg
- 1 cup Marzipan (finely grated)
- ½ cup sugar
- ⅔ cup cold butter (chopped)
- ⅔ cup powdered sugar
- 1 teaspoon Vanilla sugar
- 2 tablespoons Cocoa
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 tablespoon Rum
Line a baking tray with greaseproof paper.
Separate the egg and place the yolk in the fridge.
Mix together the marzipan, sugar and the egg white. Using an electric whisk with dough hooks, stir into a smooth dough. If necessary knead with your hands until the mixture sticks together.
Roll into a cylinder approx. 2.5 cm in diameter and cut into 25 pieces. Shape the piece into balls, press flat slightly and place on the prepared baking tray. Leave to dry for around 30 minutes.
Heat the oven to 175°C (165°C in a fan oven), 350°F, gas 4.
Bake the marzipan pieces for around 10-12 minutes until they are slightly brown. Remove from the oven and place on a wire rack to cool fully.
To make the dark layer, place the butter in a bowl and add the icing sugar, vanilla sugar, cocoa, cinnamon, cloves and ginger and beat with an electric whisk.
Mix together the rum and the egg yolk and stir into the butter mixture to create a soft dough. Place in the fridge for around 15 minutes.
Spread the mixture evenly onto the marzipan pieces and create small domes to give the pralines shape. Freeze for 30 minutes.
Melt together the chocolate and the butter in a bain-marie. Dip the pralines into the topping using a praline fork and place on baking paper to dry.