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Vegan marzipan almond chocolate coins

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Ingredients for 1 servings:

  • 200 g marzipan paste
  • 1 banana(s)
  • 2 shots of Amaretto, 28% alcohol
  • 4 tbsp cornstarch
  • 2 tbsp almonds, slivered or chopped
  • 12 baking wafers
  • 50 g chocolate, vegan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Almond croissant variation

Preheat the oven to 180°C or 150°C fan-assisted. Mash the banana with a fork in a deep plate. Add the marzipan mixture and mix with a fork. Stir in the amaretto and cornstarch and use a fork to drop a small amount of the mixture onto a baking sheet. Sprinkle with the almonds over a plate and press down lightly. Place on a baking sheet lined with baking paper and bake for 15 minutes. Melt the chocolate and coat the baked coins with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Vegan marzipan almond chocolate coins