Description[]
Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney
Marza Panda is Almond Tea's loyal pet bear, and possibly as psychic as she is. But you don't need a sixth sense to enjoy these white chocolate-dipped marzipan treats! You also don't have to make your own marzipan; you can buy it. Just make sure it's labeled as "marzipan", not "almond paste". Not sure about the difference between marzipan and almond paste? Marzipan includes a hint of rosewater extract, which gives it a wonderful depth of flavor.
Makes 14 bites
Ingredients[]
- 1 1/2 cups plus 2 tablespoons confectioners' sugar, divided
- 1 1/2 cups almond flour
- 2 teaspoons almond extract
- 1/2 teaspoon rosewater extract
- 1 large egg white
- 16 ounces white chocolate, chopped
- 3 drops purple food coloring
Directions[]
- To make Marzipan: Dust a large cutting board with 2 tablespoons sugar.
- Pulse flour, remaining 1 1/2 cups sugar, extracts, and egg white in a food processor until they come together.
- Transfer to cutting board and knead into a ball, incorporating any crumbly parts.
- Cover tightly in wax paper so it won't dry out before using.
- Line a small tray or platter with wax paper.
- Roll Marzipan into fourteen balls and place on tray.
- Line a baking sheet with wax paper.
- Set aside.
- To make Couveture: Microwave white chocolate in 15-second increments, stirring in between.
- As chocolate starts melting, reduce heating time to 10 seconds.
- When almost all chocolate has melted, remove bowl from microwave and stir until smooth.
- Add food coloring and mix until combined.
- Using a slotted spoon, coat each Marzipan ball in chocolate and place on prepared baking sheet, making sure to leave space between balls.
- Allow chocolate to set 2 hours at room temperature before serving.