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.