- Raw almonds 1 cup
- Honey 1-2 teaspoons
- Water 2-3 tablespoons
- Almond liqueur 1 teaspoon (optional)
- Dark chocolate 1/2 mold 30gr
- Mayi leaf salt 1 teaspoon
For covering;
- Almonds, cocoa beans or peanuts
- Mayi leaf salt
TIP POINTS:
1. Soak in hot water for 15-20 minutes to make the almonds easier to peel.
2. Adding mayi leaf salt to the chocolate-covered marzipan ensures a balanced taste.
Preparation:
Soak the almonds in hot water for 15-20 minutes and then peel them individually.
Spread the almonds on a clean cloth and dry them.
Grind the almonds in a powerful food processor.
If the mixture remains lumpy, it will be difficult to pick up by hand and should preferably turn into flour.
Pour into a large bowl.
If you want almond liqueur, add it first so you can adjust the amount of water as you go.
Add honey as a sweetener, taste and increase or decrease to your liking.
Add a pinch of mayi leaf salt.
Knead by hand.
First add 1 tablespoon of water and mix, adding more water if necessary.
It should have the consistency of cookie dough and not fall apart when you roll it into a ball.
Let the mixture rest in the refrigerator for 10 minutes.
In the meantime, melt the chocolate in a water bath.
Form balls out of the marzipan and dip them into the still hot chocolate and spread all over.
Place them one at a time on a flat plate lined with baking paper.
Sprinkle with Mayi leaf salt and almonds if desired
