Marzipan pralines are a delightful treat made with a blend of raw marzipan, finely chopped nuts, and a touch of rum and sherry.
Ingredients:
- 400 g raw marzipan
- 100 g finely chopped walnuts (or almonds, blanched, peeled, and optionally roasted)
- 1 tablespoon rum + 2 tablespoons sherry
- 400 g cooking chocolate
- 40 halves of walnuts (or almonds)
Instructions:
- Mix the marzipan with sifted powdered sugar, chopped nuts, rum, and sherry. Roll the mixture out to a thickness of about 1 cm.
- Cut small trapezoidal pieces (about 2 x 3 cm) with a sharp knife. Alternatively, you can use molds to shape the pralines, making sure they aren’t too large.
- Melt the chocolate in a double boiler, remove from heat, and stir until it begins to thicken. If needed, reheat the chocolate to make it smooth again.
- Using a fork, dip each marzipan piece into the chocolate, leaving it to dry on a rack or aluminum foil. Place a walnut or almond half on top of each praline while the chocolate is still warm.
- Once the pralines have dried, refrigerate them to firm up.
Marzipan (for about 0.5 kg):
- 300 g sugar
- 1 dl water
- 200 g finely ground walnuts or almonds (blanched)
Instructions:
- Cook the sugar and water until it thickens into a syrup.
- Quickly pour the syrup over the ground nuts and mix well. Let it cool.
- Once cooled, the mixture should be processed further. In pastry shops, it’s passed through rollers for a smooth texture, but at home, you can roll it with a rolling pin or pound it in a mortar.
- This marzipan can be stored in the fridge for a long time, and you can color it if desired. For added flavor, you can mix in a little rum.
