December 15, 2020

Christmas Calendar 2020 Day 15 - Marzipan "biscuits" with nougat filling

 

Continuing to fill the empty cake tins with some more Christmas sweets, again using a recipe located in the weekly magazine "Søndag" (issue 45/2020). I have made no changes to the recipe as it was in the magazine.

Marzipan "biscuits" with nougat filling: - 15 pieces
  • 250 g marzipan
  • 1 tablespoon icing sugar
  • 75 g soft nougat
  • 25 g dark chocolate
  • 1/4 teaspoon flake salt
  • ruby chocolate for decoration
  • freeze-dried raspberries for decoration
  1. Heat up the oven to 180'C.
  2. Start by kneading the marzipan and icing sugar together.
  3. Roll out the marzipan into a height of 3 mm.
  4. Stick out 30 pieces of the marzipan. I used a small aquavita glass as "cutter". Other shapes can be used. Re-roll the marzipan pieces into bigger pieces, which can be sticked into the desired shape.
  5. Place the marzipan pieces on a baking tray covered with baking parchment. 
  6. Bake the marzipan pieces at 180'C for 6-8 minutes, until the marzipan is light golden in colour.
  7. Cool down the marzipan pieces
  8. Cut the soft nougat and dark chocolate into smaller pieces, which is melted together over a water bath. 
  9. Stir in the flake salt.
  10. Cool down the nougat filling.
  11. Take a small teaspoon of nougat filling and spread it on top of one marzipan pieces, place a second marzipan pieces on top of the nougat filling. Now you have a marzipan biscuit with nougat filling.
  12. Melt the ruby chocolate.
  13. Decorate the top of the marzipan biscuit with a small amount of ruby chocolate. Sprinkle with freeze-dried raspberries.
  14. When the ruby chocolate is set, place the marzipan biscuit in airtight containers.

No comments:

Post a Comment

Your comment is my reward :-)
You are more than welcome to write your comment in either English or Danish.

LinkWithin

Related Posts Plugin for WordPress, Blogger...