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  3. Raspberry Marzipan Drops

Raspberry Marzipan Drops

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
lorem ipsum

Ingredients

Servings: 12
Makes: 24

90 grams icing sugar
90 grams caster sugar
1  egg
1 tsp. lemon juice
1 tsp. amaretto
0.5 tsp. pink food colouring


2 Tbsp. freeze-dried raspberries
175 grams ground almonds


300 grams dark chocolate


Instructions

STEP 1/6

Break up the chocolate into 2 cm pieces.

STEP 2/6

Line the baking trays with parchment paper.

Assemble the Food Processor bowl onto the power unit.

Fit the Whisk Tool to the Food Processor bowl.

STEP 3/6

Add the first 3 items of Ingredients 1 (sugars, egg) into the Food Processor bowl.

Whisk on speed Max for 2 minutes.

Add the remaining items of Ingredients 1 (lemon juice, amaretto, food colouring) to the bowl.

Whisk on speed Max for 30 seconds until combined.

Transfer content of the Food Processor bowl into a jug.

STEP 4/6

Retrieve, clean the Food Processor bowl and fit the Knife Blade.

Add Ingredients 2 (raspberries, almonds) into the Food Processor bowl.

Mix on speed Max until the mixture resembles fine breadcrumbs.

Pour content of the jug into the Food Processor bowl.

Mix on speed 1 for 1 minute.

Transfer marzipan to a worksurface, dusted with a little icing sugar.

Knead until you have an even colour throughout.

Roll out to about 7 mm thick and cut into the desired shape.

Transfer marzipan shapes to a lined baking tray.

Roll and repeat this process with any leftover marzipan.

Chill in the fridge for 30 minutes.

STEP 5/6

Add Ingredients 3 (chocolate) into a clean medium bowl.

Place the bowl over a medium saucepan of barely simmering water.

Heat until melted.

Remove from the heat, allow the chocolate to cool and thicken slightly.

Dip each marzipan drop into the melted chocolate until covered.

Using a fork, transfer each marzipan thin to a lined baking tray.

Serve.

STEP 6/6

Decorate with freeze-dried raspberries.

  1. Back to homepage
  2. Recipes
  3. Raspberry Marzipan Drops

Raspberry Marzipan Drops

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
lorem ipsum
Servings:12
Makes:24

Ingredients


90 grams icing sugar
90 grams caster sugar
1  egg
1 tsp. lemon juice
1 tsp. amaretto
0.5 tsp. pink food colouring


2 Tbsp. freeze-dried raspberries
175 grams ground almonds


300 grams dark chocolate

Instructions

STEP 1/6

Break up the chocolate into 2 cm pieces.

STEP 2/6

Line the baking trays with parchment paper.

Assemble the Food Processor bowl onto the power unit.

Fit the Whisk Tool to the Food Processor bowl.

STEP 3/6

Add the first 3 items of Ingredients 1 (sugars, egg) into the Food Processor bowl.

Whisk on speed Max for 2 minutes.

Add the remaining items of Ingredients 1 (lemon juice, amaretto, food colouring) to the bowl.

Whisk on speed Max for 30 seconds until combined.

Transfer content of the Food Processor bowl into a jug.

STEP 4/6

Retrieve, clean the Food Processor bowl and fit the Knife Blade.

Add Ingredients 2 (raspberries, almonds) into the Food Processor bowl.

Mix on speed Max until the mixture resembles fine breadcrumbs.

Pour content of the jug into the Food Processor bowl.

Mix on speed 1 for 1 minute.

Transfer marzipan to a worksurface, dusted with a little icing sugar.

Knead until you have an even colour throughout.

Roll out to about 7 mm thick and cut into the desired shape.

Transfer marzipan shapes to a lined baking tray.

Roll and repeat this process with any leftover marzipan.

Chill in the fridge for 30 minutes.

STEP 5/6

Add Ingredients 3 (chocolate) into a clean medium bowl.

Place the bowl over a medium saucepan of barely simmering water.

Heat until melted.

Remove from the heat, allow the chocolate to cool and thicken slightly.

Dip each marzipan drop into the melted chocolate until covered.

Using a fork, transfer each marzipan thin to a lined baking tray.

Serve.

STEP 6/6

Decorate with freeze-dried raspberries.

Notes