Working for an international airline has its perks. One of those is that colleagues travel to other places in the world and bring back delicious things. Recently, a colleagues came back from Austria and brought with her Marzipan.
It had been so long since I had real, quality marzipan that I had forgotten how much I loved it. My memories were tainted by the cheap stuff made from flour and almond essence. I will even admit to being a bit skeptical about that Mozart that I was given, even as the intoxicating smell of the almonds hit my nose.
I fell in love with marzipan all over again. Wanting to share my excitement, I decided to make my own. Realising though, that most of the people I wanted to share with would not be able to eat it. My parents, Miss Unikitty, Redbeard, all of them are banting and I really wanted them to enjoy it too.
So I researched a little and found some recipes and then realised that making a banting version would be no problem at all. I got a hold of all the ingredients (the icing sugar was the trickiest but you can either grind regular xylotol in a coffee grinder or look for it at Woolworths) and made my first batch. It was sweet. Very sweet. Sweetness broken only slightly by the bitterness of the 90% Lindt coating and so a new batch had to be made. Not that anyone had any issues eating the first batch, they were amazing, just very sweet.
The second batch was perfection and it had to be, before I shared the recipe with you, as the ingredients are not cheap but definitely worth it. If you are doing a banting Christmas or Chanukah, then these little truffles will make the perfect after dinner treat, or even a sweet gift for a loved one.
Banting Marzipan Truffles
- 1 1/2 cups fine almond flour
- 1 cups xylotol icing sugar woolworths sells it or grind xylotol crystals in a coffee grinder
- 2 tsp almond essence
- 1 tsp rose water
- 1 egg white
- 42 almonds optional: roast the almonds for an extra layer of flavour
- 100 g 90% lindt chocolate or any quality chocolate
- 2 tbs butter
- Put the almond flour and icing sugar in the bowl of a food processor and pulse until combined.
- Add the almond essence and rose water and pulse again.
- Add the egg white and process until it comes together in dough.
- If the dough is too wet add a bit more sugar (keep in mind you will still knead and chill the dough.)
- Turn the dough out onto a clean surface and knead a few times then roll into a thick sausage
- Cover in cling wrap and chill for about 30 minutes (Iit can be kept maximum 1 month in the fridge or 6 months in the freezer)
- Take out the marzipan and roll into ping pong size balls, this recipe should make around 42.
- Press an almond into each ball.
- Place on a tray and cover, put it back into the fridge for a minimum 1 hour (I recommend doing this part the day before you dip them)
- In a double boiler place the chocolate and butter (or in a glass bowl over a pot of water)
- Over a low heat allow the chocolate and butter to melt slowly, stirring without letting any water drop in (the chocolate will seize)
- Stir until you get a smooth mixture. Turn off the heat.
- Drop the balls one at a time into the chocolate, using a fork to scoop them out and let the excess chocolate drop off.
- Place on baking paper and allow to cool and harden.
- I wrapped mine in baking paper and tinfoil but you can be as creative as you like