Little Bishop's Cap

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3 3
What's in the chocolates? Fruity soft peppers!
COOK TIME
60 mins
TOTAL TIME
120 mins

Ingredients

Servings: 35
  • 200 g Almond kernels with skin
  • 150 g Icing sugar
  • 1-2 TABLESPOONS Apricot liqueur
  • 9 Soft apricots
  • 200 g Dark chocolate coating
  • 25 g Coconut oil
  • 2 TABLESPOONS flaked almonds
  • baking paper

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