Marzipan nut lozenges

Name: Marzipan nut lozenges
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 500 g Marzipan raw mass; 100 g + 12 walnut kernel halves; 50 g + 250 g semi-bitter or; 7-10 Tbsp Whole milk couverture; 1 Protein (Gr. M); 26 Almond kernels (without skin); 75 g sugar, baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

500 g Marzipan raw mass
100 g + 12 walnut kernel halves
50 g + 250 g semi-bitter or
7-10 Tbsp Whole milk couverture
1 Protein (Gr. M)
26 Almond kernels (without skin)
75 g sugar, baking paper

Directions

1
Coarsely grate the marzipan. Chop 100 g walnuts very finely and knead. Roll out to a rectangle (16 x 20 cm) on baking paper
2
Chop 50 g chocolate coating, melt in a hot water bath. Spread on the marzipan. Leave to dry for about 3 hours
3
Halve 12 walnuts. Whisk the egg whites. Dip the nuts and almonds into the mixture, drip off a little on kitchen paper. Turn in sugar, let dry
4
Turn the marzipan plate with the chocolate side down. Peel off the paper. First cut into strips of about 2 cm width, then into diamonds. Roughly chop the rest of the chocolate coating and melt it. Dip the lozenges into the chocolate on a fork and let them drip off. Place on a grid and let dry. Decorate with nuts and almonds. Leave to dry. Store in a cool place