Monday, December 30, 2019

Almond chocolate balls - Marzipankartoffel

300g organic almonds
1 tbsp honey (Prickly box honey, Bursaria spinosa)
2 tbsp organic cocoa powder

Blanch almonds.
In a saucepan or bowl, use a puree stick to make a smooth paste from the almonds and the honey. Kneed the paste to marzipan. Cool for some time in the fridge.
Put the cocoa in a bowl.
Roll into small balls and roll them in the cocoa.
Place them on a baking tray.
Put into a preheated oven and bake at 180°c for about 10 minutes on the second shelf from the bottom.

By keeping the amount of honey small, the marzipan is dry. If it is too moist the powdery cocoa becomes moist and the outcome is more like truffles. They should feel powdery to the touch. Refrigerate.

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