MOLLY'S MINI MARZIPAN TREATS
Steps:
- Line a baking sheet with parchment paper.
- Roll out the marzipan to 3/4 inch thickness, using powdered sugar to dust the work surface and rolling pin to avoid sticking. Cut into desired shapes.
- Meanwhile, melt the chocolate over a double boiler until smooth. Using 2 forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the lined baking sheet and decorate with sprinkles as desired. Allow to set until firm, about 30 minutes. Share!
CHOCOLATE AND MARZIPAN COOKIES
Soft and yummy, these are heaven if you love chocolaty delights and hell if you're trying to lose a few pounds!
Provided by CoOkIe MoNsTeR
Categories Desserts Cookies Drop Cookie Recipes
Time 33m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix flour, cocoa powder, baking soda, and salt together in a bowl.
- Combine 1/2 cup plus 1 1/2 tablespoon sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in flour mixture until dough comes together; mix in vegetable oil and milk. Fold milk chocolate and marzipan into the dough.
- Drop spoonfuls of the dough on the lined baking sheets.
- Bake in the preheated oven until edges are browned, about 13 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool before serving.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 14.3 g, Cholesterol 26.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 184.7 mg, Sugar 7.8 g
MARZIPAN BARS
My husband's grandmother made these lovely layered bars for us as our newlywed Christmas present.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 6-1/2 dozen.
Number Of Ingredients 23
Steps:
- In a bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with milk. Press into a greased 15x10x1-in. baking pan. Spread with jelly. , For filling, combine almond paste, butter, sugar, egg white and vanilla in a bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350° for 35 minutes or until set. Cool on a wire rack. , For icing, heat chocolate and butter in a small saucepan on low until melted. Add confectioners' sugar and enough milk to make a smooth icing. Stir in vanilla. Immediately spread over bars. Cover and store overnight at room temperature before cutting.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 38mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MARZIPAN CHOCOLATE ROLLS
This one-bite goody has chocolate both inside and out.
Yield 44 1/2-inch rolls
Number Of Ingredients 4
Steps:
- Place 6 ounces of the chocolate in a 1-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove the pan from the heat and pour into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the bowl tightly, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the mixture sit at room temperature for several hours or overnight until completely set and thick.
- Dust a work surface with some of the confectioners' sugar and roll out the marzipan to a 6 by 12-inch rectangle. With a sharp knife, trim off the rough edges and cut the marzipan in half lengthwise, forming 2 rectangles, each measuring 3 by 12 inches. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the chocolate cream.
- Line a baking sheet with parchment or waxed paper. Place each rectangle on the paper. Pipe a line of the chocolate cream lengthwise close to one side of each rectangle, leaving a 1/4-inch clear border at each end. Moisten each long edge of the marzipan with a damp pastry brush, and roll the marzipan around the chocolate, enclosing it completely. Cover the rolls with plastic wrap and chill in the refrigerator for 2 hours or in the freezer for 45 minutes.
- Melt the remaining 6 ounces chocolate in the top of a double boiler over hot, not simmering, water, or in a microwave-safe bowl in the microwave on low power for 30-second bursts. Remove the marzipan rolls from the refrigerator, and with a dry pastry brush paint chocolate all over the rolls. The chocolate will firm up in a few seconds. Cut the rolls into 1/2-inch-thick slices. Place 2 rolls together in each paper candy cup.
- In a tightly covered container wrapped in several layers of aluminum foil, the rolls will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.
MARZIPAN CHOCOLATE SQUARES
Steps:
- Place 6 ounces of the chocolate in a 1-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove the pan from the heat and pour into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the bowl tightly, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the mixture sit at room temperature for several hours or overnight until completely set and thick.
- Dust a work surface with some of the confectioners' sugar. Divide the marzipan into quarters. Roll out each piece to a 6-inch square and trim off the rough edges. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the chocolate cream. Line a baking sheet with parchment or waxed paper. Place 2 of the marzipan squares on the paper and pipe lines of chocolate very close together on top of the marzipan squares, leaving a 1/4-inch clear border around the edges. Top each with another square of marzipan, aligning the edges evenly. Cover the marzipan squares with plastic wrap and chill in the refrigerator for 2 hours or the freezer for 45 minutes. With a sharp knife, cut the 6-inch squares into 1-inch squares, then return the squares to the freezer for 30 minutes. Remove the squares from the freezer and bring to cool room temperature so the outer coating won't crack when they are dipped.
- Line a baking sheet with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Dip each square in the tempered chocolate, coating it completely. With a dipper or fork, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper. Repeat with the remaining squares. After dipping 4 squares, press the tines of a fork into the top of each square to create a line design before the chocolate sets up.
- Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place the squares in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.
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CHOCOLATE WALNUT MARZIPAN SQUARES - BALKAN LUNCH BOX
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Ratings 1Category DessertServings 25Estimated Reading Time 3 mins
- Place sugar in a deep pot and cover with 16 tablespoons of water. Cook on low and stir frequently until it boils. Continue boiling for exactly 2 minutes, and remove off heat.
- Separately, combine dark chocolate (broken up or in chips) with milk and butter in another pot. Melt on low and stir frequently. When it melts remove off heat.
- Pour ground biscuit into the boiling water and mix thoroughly with a spatula. Slice the butter in, and continue mixing. Finally, add the walnuts, and stir once again until the mass is completely combined.
MARZIPAN CHOCOLATE BARS | RECIPE | CUISINE FIEND
From cuisinefiend.com
Cuisine GermanCategory DessertsServings 12Total Time 1 hr 40 mins
- To make the shortbread stir the flour with the icing sugar then rub in the butter with your fingers or blend it in a food processor, until the mixture resembles coarse breadcrumbs. Add the egg yolk and cream, and knead it lightly until the dough comes together. Shape a ball, wrap in cling film and chill in the fridge for at least 30 minutes and up to 2 days.
- To make the marzipan stir the almonds with the icing sugar, add the egg yolk and stir it vigorously with a spatula or briefly whiz in the food processor, adding lemon juice; the marzipan should be soft and pliable. Set aside.
- Preheat the oven to 180C/350F/gas 4. Roll out the pastry into one or two (whichever easier) discs about 5mm thick. Place them on a baking sheet lined with parchment and jab all over with a fork. Return the pastry into the fridge for 10 minutes if it warmed up a lot while being rolled, then bake for 15 minutes until set but not coloured. Cool on the parchment on a wire rack.
- When the shortbread is cold, trim the edges to a rectangle shape; my two disc were trimmed to 10x12cm each. Roll out the marzipan to matching shape, also 5mm thick; you may have some left over. Spread a little jam over the marzipan and cover with the shortbread rectangle; press gently to stick.
MARZIPAN CHOCOLATES - THE MONDAY BOX
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5/5 (1)Total Time 1 hrCuisine American, EuropeanCalories 142 per serving
- Line the bottom of 2 small baking pans or cookie sheets with wax paper. The pans needs to be small enough to fit in your refrigerator.
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