Directions 10 steps | 620 Minutes
Blanch the almonds. In a bowl, place the almonds and cover the almonds with boiling water. Let the almonds soak for 15 minutes.
Using your hands, squeeze each almond to remove the almond skins. It should peel off easily when lightly pressed.
Prepare the sugar syrup. In a pan, place the granulated sugar, water and glucose. Heat the mixture to a temperature of 250°F (120°C). (See notes 1.)
Make the marzipan paste. Place the blanched almonds and sugar syrup in a food processor and blend until a smooth dough is formed. Place the marzipan in an airtight container and let rest overnight.
Dust your work surface with powdered sugar and create a well in the center of the marzipan. Pour the amaretto liqueur and rosewater into the well. Knead the marzipan to a smooth dough.
Prepare the optional chocolate coating. Place the cocoa butter in a microwave-safe bowl. Microwave the cocoa butter in 30-second intervals until the cocoa butter has completely melted. Add dark chocolate and stir until completely melted. (See notes 2.)
Divide the marzipan into bite-sized pieces in any shape you prefer.
Prepare a tray lined with parchment paper. Dip each piece in the melted chocolate and let the chocolate lightly set for 20 seconds before placing the dipped marzipan on the prepared tray.
Let rest until the chocolate coating hardens, about 2 minutes.
Serve and enjoy!
- Glucose can be tricky to handle. Use a wet spoon to add the glucose.
- The coating prevents the marzipan from drying and adds an elegant glossy finish.