Choclette at Chocolate Log Blog, was to use marzipan in our chocolate cooking. The rules of the challenge are also on Choclette's blog, if you want to take part in the future.This month's challenge, set by
My inspiration for this recipe was taken from a book called Biscuits, Pastries and Cookies of the World, by Aaron Maree, who seems to have been a prominent Australian chef in the early 1990s. I've never heard of him, but the photos in the book are irresistible, and the few other things I've cooked from it have been very good.
100g plain flour
1 egg yolk - from a large egg
150g caster sugar
2 egg whites - from large eggs
finely chopped chocolate**
a pack of sugar coated chocolate eggs
* the marzipan must be good quality with a higher percentage of almonds than sugar. I use Anton Berg marzipan which is 66% almonds
Preheat the oven to 200C.
Roll out the biscuit dough and cut out circles about 3"(7.5cm) in diameter. Place these on a well greased baking tray, or one lined with a parchment or silicone sheet. They don't spread much in baking, so can be quite close together. I got 12 circles, about the thickness of pastry, out of my dough, with a little waste - as I said earlier, slightly thicker biscuits would have been better.