(can be made yourself using the bamix® processor).
- 400 gMarzipan paste
- 150 gicing sugar
- 15 gcorn starch
- 2 pcsegg white
- 50 galmonds
- 150 gsliced almonds
- 150 gdark chocolate couverture
- 25 gcoconut oil
- 0 pcsbaking paper
This recipe is on the shopping list for 2 .
First, chop the almonds finely with the bamix® processor. Then, chop the marzipan paste with the bamix® SliceSy® and the chopping blade. Next, mix the marzipan, icing sugar, corn flour, egg whites and chopped almonds with the bamix® multi-purpose blade to form a smooth paste. Fill the mixture into a piping bag with a large nozzle.
Preheat the oven to 160 °C. Line two baking trays with baking paper and pipe approx. 35 strips (approx. 5 cm long) onto the baking paper. Flatten a little. Spread the almond flakes on top and press them down gently. Bake in the hot oven for 12 to 15 minutes, one tray after the other. Remove from the oven and leave to cool.
Coarsely chop the couverture with the bamix® processor. Melt the couverture and coconut oil in a hot bain marie. Allow to cool slightly. Dip the ends of the almond bars into the couverture, drain and leave to dry on baking paper.