Prep: 20 mins
Cook: 5 mins
plus 1 hr chilling
Easy Makes 16
125g ground almonds
100g icing sugar
2 tsp almond extract
200g dark, milk or white chocolate
toasted flaked almonds, to decorate
Pulse the ground almonds and icing sugar together in a small food
processor until combined and lump-free, then tip into a bowl. Or,
mix in a bowl by rubbing together with your fingers. Stir in the
almond extract, then add cold water, 1 tsp at a time, kneading in
between each addition until the mixture comes together into a
mostly firm dough.
Roll the marzipan into 16 small balls that are about 15g each,
then put on a baking tray lined with baking parchment. Chill for 1
hr until firm.
Melt the chocolate in 30-second bursts in a microwave, stirring
until smooth. Or, do this in a heatproof bowl over a pan of
simmering water, ensuring the bowl doesn’t touch the water.
Using a fork, lower one marzipan ball at a time into the chocolate
and roll it around to coat. Lift out, letting any excess drip back
into the bowl. Return to the tray and decorate with a flaked
almond. Repeat with the rest of the balls, then chill until set. Will
keep chilled in an airtight container for five days.