Go Back

Easter marzipan

Prep Time1 hr
Cook Time2 hrs 10 mins
Total Time3 hrs 10 mins
Course: Chocolate, Marzipan, Snack
Cuisine: Norwegian
Keyword: almond, easter, marzipan
Servings: 25 mini sticks

Equipment

  • Almond grinding machine or handblender

Ingredients

The marzipan (50% almonds)

  • 200 g (7 oz) Almonds
  • 160 g (5,6 oz) Icing sugar
  • 40 g (1,4 oz) Egg white approx 1 egg white
  • 4 drops Almond essence
  • 2 tsp Rhum Optional

The chocolate

  • 200 g (7 oz) 60-70% Dark chocolate

Instructions

The marzipan (50% almonds)

  • Bring water to boil and add the almonds. Stop the leat and leave them for 2 minutes. Rinse in cold water and remove the skin from the almonds
  • Spread the almonds on a baking tray and leave to dry in the oven at 50°c (122°F) for 2 hours.
  • Let the almonds cool down.
  • You can use an almond grinding machine if you have one. I used a hand blender and it worked fine. Mix with short pulsions so that you create a powder and not a paste...
  • Spread out on a baking tray and roast in the oven at 150°C (302°F) for 10 minutes. Let it cool down.
  • Mix the ground almonds together with the other ingredients using a kitchen machine or by hand. At first, it will look a bit dry, but shortly it will form a marzipan texture.
  • Cover with plastic foil and store in the fridge. I like to let the marzipan rest overnight to let it settle, but that is fully optional.

The chocolate

  • For the simple version: melt the chocolate and dip your wanted marzipan shapes. Let them cool down
  • For the best version with tempered chocolate:
  • Put the chocolate in a bowl into hot (but not boiling!) water in a saucepan.
  • Stir regularly and bring the chocolate to a temperature of 50-55°C (122-131°F). You need to use a cooking thermometer and carefully watch the temperature.
  • Remove the bowl from the saucepan and place it in cold water until the temperature of the chocolate is down to 35°c. Then place it at room temperature until it reaches 26-27°C (79-80°F). Stir regularly.
  • Put the bowl back into hot water and stir until the temperature of the chocolate reaches 31-32°C (88-89°F).
  • Remove the bowl from the hot water and dip the marzipan shapes in the chocolate before leaving them to cool down on a baking paper.

Notes

Why do we temper the chocolate? When the chocolate has tempered, which means it has been heated through a specific heat curve, it will pre-crystallize the cocoa butter. When you do this the chocolate will be smooth and glossy and it will not melt on your fingers as quickly. Each chocolate color has its own temperature curve to follow.