Almond pralines

Ingredients for 1 servings:

• 300 g marzipan – raw mass
• 80 g ground almonds
• 1 bottle of rum flavoring
• 3 tbsp milk
• 50 g almonds, whole, peeled
• some cane sugar, brown
• 400 g dark chocolate coating
• possibly brittle or sprinkles

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

makes about 50 pieces

Knead the marzipan with the ground almonds, milk, and rum flavoring. Cover the marzipan dough and let it stand for a while. In the meantime, lightly toast the almonds in a pan. Then add the brown sugar to the pan and melt, stirring constantly. Continue stirring at medium heat until the almonds are completely coated with sugar. Let them cool on a wire rack lined with baking paper. Now form pralines from the marzipan mixture and sugared almonds. You can, for example, roll the marzipan into rolls, cut out discs, and press an almond onto each one, or, like me, knead small balls with an almond core. Store in the refrigerator. (They shouldn’t be too soft, otherwise they’ll lose their shape in the chocolate bath.) Melt the chocolate coating in a water bath. Dip the pralines one at a time, let them drain, and let them cool on baking paper or aluminum foil. While the chocolate is still warm, decorate the pralines with brittle, sprinkles, or other toppings. They taste best after they’ve been refrigerated for a few days.