Little Bishop's Cap

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Bring approx. 1 l water to the boil in a pot. Add almonds and bring to the boil. Simmer for 1-2 minutes at medium heat.

2. 2

   Pour the almonds into a sieve, drain them and let them cool down for about 5 minutes. Press the almonds out of the skin with your fingers.

3. 3

   Grind peeled almonds very finely in 2 portions in the electric universal chopper, loosening any lumps of almonds from the edge of the mixer in between.

4. 4

   Put it in a large bowl. Sift in icing sugar. Add 1-2 tablespoons apricot liqueur. Knead everything by hand to a smooth mixture, adding a little more liquid if necessary.

5. 5

   Quarter the apricots. Shape about 1 teaspoon of marzipan into balls about the size of a cherry. Press the mixture a little bit flat and put 1 apricot quarter on each ball. Close the marzipan around it and form it into a ball.

6. 6

   Chop the chocolate coating. Melt with coconut oil in a hot water bath. Roast the flaked almonds in a pan without fat, remove. Dip marzipan balls one after the other into the couverture, let them drip off a little and put them on baking paper. Let it dry for about 5 minutes. Sprinkle with flaked almonds and let dry.

Nutrition Facts

KCAL
90 kcal

CARBS
8 g

FATS
6 g

PROTEINS
2 g