Difficulty Level: Beginner
I never knew much about marzipan except for that my mom hated it. Of course, she only ever tried the one that comes in a box, or in different fruit shapes- which is pretty gross. It wasn’t until I hear my friend Manuela raving about her homemade marzipan that I decided to try making some. I mean, wow- it’s basically cookie dough. You can make no bake cookies, shapes, and even roll it thin & cover cake with it. I use simple vanilla bean flavor in mine since I’m not a huge fan of almond extract. These donut shaped marzipan delicacies will please just about anyone. I topped them with “Candy Cane Lane” Fancy Sprinkles for a little bit of a peppermint twist to go with that dark chocolate coating. SO good.
xx
Lisa
Ingredients Needed For The Marzipan:
- 3 ½ CUPS (500 G) ALMOND FLOUR
- 4 ½ CUPS (500 G) CONFECTIONERS’ SUGAR
- 2-3 EGG WHITES
- 1 TEASPOON VANILLA BEAN PASTE OR VANILLA EXTRACT
- NONSTICK DONUT PAN OR SILICONE MOLD
Ingredients Needed For The Dark Chocolate Coating:
- 9 OUNCES (250 G) DARK CHOCOLATE, CHOPPED
- 1 TABLESPOON REFINED COCONUT OIL (liquid state/room temp)
Instructions:
- Combine almond flour & confectioner’s sugar in a food processor.
- Pulse until fully combined.
- While on low speed, add in 2-3 egg whites + Vanilla Bean Paste
- Combine these until they form a dough ball.
- Remove dough ball from food processor & put dough into silicone mold or nonstick donut pan. Press down until even .
- Refrigerate marzipan for an hour, or put it in the freezer for about 30 minutes.
- While the donuts are chilling, over a double boiler, melt dark chocolate and coconut oil until smooth.
- When chocolate cools enough, remove donuts from pan.
- Dip each donut into the chocolate, coating the entire thing. Place on a cooling rack with parchment underneath to catch the dripping chocolate.
- Add Candy Cane Lane Fancy Sprinkles on top of the chocolate before it hardens.
EAT! These are wicked tasty and best served chilled.