Orange chocolate marzipans

Name: Orange chocolate marzipans
Yield: for lots of people
Cuisine: British recipes
Ingredients: 115g ground almonds; 55g golden caster sugar; 55g icing sugar, plus extra for dusting; 1 medium free-range egg yolk; Grated zest of 1 orange; 2-3 tsp Armagnac or brandy; 250g orange-flavoured dark chocolate (we like Green & Black’s Organic Maya Gold, from major supermarkets); Candied orange peel (we like Sundora candied peel, from Sainsbury’s), thinly sliced, to decorate; Chocolate coffee beans (from delis and chocolate shops), to decorate

Easy
December 2009

Easy
December 2009

for lots of people
Takes 35 minutes to make, 5 minutes to cook, plus chilling

An ideal home-made gift. This recipe for orange chocolate marzipans, wrapped up with out Winter bark, will win hearts this Christmas.

Nutrition: per serving

Calories: 91 kcals
Fat: 5g (1.7g saturated)
Protein: 1.4g
Carbohydrates: 10.5g (9.8g sugar)
Salt: trace

Nutrition: per serving

Calories: 91 kcals
Fat: 5g (1.7g saturated)
Protein: 1.4g
Carbohydrates: 10.5g (9.8g sugar)
Salt: trace

Per chocolate:

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Ingredients

115g ground almonds
55g golden caster sugar
55g icing sugar, plus extra for dusting
1 medium free-range egg yolk
Grated zest of 1 orange
2-3 tsp Armagnac or brandy
250g orange-flavoured dark chocolate (we like Green & Black’s Organic Maya Gold, from major supermarkets)
Candied orange peel (we like Sundora candied peel, from Sainsbury’s), thinly sliced, to decorate
Chocolate coffee beans (from delis and chocolate shops), to decorate

115g ground almonds
55g golden caster sugar
55g icing sugar, plus extra for dusting
1 medium free-range egg yolk
Grated zest of 1 orange
2-3 tsp Armagnac or brandy
250g orange-flavoured dark chocolate (we like Green & Black’s Organic Maya Gold, from major supermarkets)
Candied orange peel (we like Sundora candied peel, from Sainsbury’s), thinly sliced, to decorate
Chocolate coffee beans (from delis and chocolate shops), to decorate

Method

Whizz the almonds, caster and icing sugar, egg yolk, orange zest and Armagnac in a food processor until it forms a paste (add a little more Armagnac if it seems crumbly). Wrap in cling film and place in the freezer for 10 minutes to chill.
Roll out on a surface dusted with icing sugar until 2cm thick, then stamp out rounds with a 3.5cm round fluted cutter. Place on a baking sheet lined with baking paper and chill until needed. Put the chocolate in a bowl set over a pan of simmering water, stirring, until melted. Remove and leave to cool a little.
Lightly press marzipan rounds on the prongs of a fork and lower into the chocolate. Lift out and put on a wire rack until any excess chocolate has dripped off, then return to the lined baking sheet. When almost set, top with candied peel or a chocolate coffee bean. Leave to set fully.

Method

Whizz the almonds, caster and icing sugar, egg yolk, orange zest and Armagnac in a food processor until it forms a paste (add a little more Armagnac if it seems crumbly). Wrap in cling film and place in the freezer for 10 minutes to chill.
Roll out on a surface dusted with icing sugar until 2cm thick, then stamp out rounds with a 3.5cm round fluted cutter. Place on a baking sheet lined with baking paper and chill until needed. Put the chocolate in a bowl set over a pan of simmering water, stirring, until melted. Remove and leave to cool a little.
Lightly press marzipan rounds on the prongs of a fork and lower into the chocolate. Lift out and put on a wire rack until any excess chocolate has dripped off, then return to the lined baking sheet. When almost set, top with candied peel or a chocolate coffee bean. Leave to set fully.