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.