raspberry marzipan drops christmas snack dessert

The Perfect Christmas Snack: Raspberry Marzipan Drops

Yields1 Serving
Yields1 Serving

A true classic, Marzipans are a Christmas staple. Often enjoyed as a festive dessert, our twist on this sweet treat makes it deliciously bite-sized – creating perfect Christmas gifts for your friends and loved ones. Made with freeze-dried raspberries and dipped in indulgent chocolate, these delightful one-bite marzipan drops are sure to be a family favourite.

Ingredients

 2 tbsp freeze dried raspberry pieces
 175 g ground almonds
 90 g icing sugar
 90 g caster sugar
 1 egg
 1 tsp lemon juice
 1 tsp amaretto(Optional)
 ½ tsp pink gel food colouring(Optional)
 icing sugarfor dusting
 300 g dark chocolate

Instructions

1

Line two baking sheets with greaseproof paper

2

Break up the chocolate into 2cm pieces

3

Fit the dual whisk to the food processor bowl of your MultiPro Compact+ and weigh in the icing sugar and caster sugar, then add the egg.

4

Turn the speed to max and whisk for 2 minutes. Next add the lemon juice, Amaretto and food colouring down the feed tube and combine at max speed for 30 seconds. Transfer the mixture to a jug.

5

Clean the food processor bowl and fit the knife blade. Add the freeze-dried raspberries and weigh the ground almonds directly into the bowl then process the mixture on max speed until you have fine breadcrumbs.

6

Pour the contents of the jug down the feed tube and select speed 1 to combine for 1 minute.

7

Transfer the marzipan onto a work surface and knead briefly until you have an even colour throughout. You can add a little sieved icing sugar if the mixture is too sticky.

8

On the greaseproof paper, roll the marzipan out to a thickness of 7mm and cut to shapes of your choice. Re-roll the leftovers and repeat.

9

Refrigerate the cut-out shapes for 30 minutes.

10

Next, add the dark chocolate to a medium-sized bowl and place over a pan of barely simmering water, until melted.

11

Remove from the heat and allow the chocolate to begin to cool and thicken.

12

Drop a marzipan shape into the melted chocolate and push it just under the surface of the chocolate. Lift it with a fork and tap it against the side of the bowl to remove any excess chocolate, before transferring it to the baking tray.

13

Decorate with freeze-dried raspberry flakes if desired. Repeat the process with the remaining marzipan and chocolate.

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