Page 93 - Passion4Baking The Magazine

Do you love liquorice as much as I do? Make 18 oz. (500 g) ALMONDS
liquorice marzipan confectionary by adding 4 CUPS (500 g) POWDERED
1-2 teaspoons salty liquorice syrup and/or 3-4 SUGAR
teaspoons raw liquorice powder to the ground 2-3 EGG WHITES
almonds before proceeding with the recipe. 9 oz. (250 g) DARK CHOCOLATE,
CHOPPED
1 tbsp CANOLA OIL
Place the almonds into a food
processor and pulse until finely ground.
Add the powdered sugar and pulse until
everything is well blended.
Add most of the egg white, but hold
back some as you may not need it all.
Pulse until the mixture comes together,
adding the last egg white if needed.
Use a small ice cream scoop to make
equally sized balls from the mixture.
Roll them between the palms of your
hands and place on a lightly greased
piece of baking parchment.
Melt two-thirds of the chocolate over
a pan of simmering water. Remove
from the heat and add the remaining
chocolate. Stir until all the chocolate
is melted. Stir in the canola oil and set
aside to cool for 5 minutes.
Dip each of the marzipan balls into the
melted chocolate mixture and return to
the baking parchment. Transfer to the
refrigerator and let set.

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