| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Ground almonds |
| 1 1/4 |
c |
Sifted powder sugar |
| 2 |
ts |
Lemon juice |
| 2 |
ts |
Sherry or brandy |
| 2 |
dr |
Almond extract |
| 2 |
sm |
Egg whites |
|
|
Powder sugar |
| 1 |
oz |
Semisweet chocolate |
| 4 |
oz |
Marzipan |
| 1 |
|
Egg white |
|
|
Peppermint extract |
INSTRUCTIONS
Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or
brandy, and almond extract. Gradually mix in enough egg white to
ensure that the paste is sticky, but not wet. Knead paste until
smooth on a pastry board dusted with powdered sugar. Wrap in plastic
wrap. Store in refrigerator up to 4 weeks.
Melt semisweet chocolate in a bowl or top of a double boiler set over
a pan of shimmering water. Gradually add chocolate to marzipan and
knead well. If marzipan becomes dry, add 1 to 2 teaspoons of egg
white. Flavor with a few drops of peppermint extract. (Note: I use
Creme de Cocoa instead)
Recipe by: Lynn Whited <whited@astrosun.TN.CORNELL.EDU>
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