Apricot confectionery

Apricot confectionery
Quantity Ingredient
100 g Dried Apricots
100 g Powder Sugar
200 g Marzipan raw mass
1 tsp Lemon peel
2 cl Apricot Liqueur
100 g Chocolate glaze

Apricot confectionery should dry for 8 hours if possible before being coated with chocolate coating. Dice the dried apricots very finely and mix with icing sugar. Add the marzipan paste, grated lemon zest of an untreated lemon and apricot brandy. Knead the mixture well and form approx. 20 small balls. Place the apricot confection on a board and let it dry for about 8 hours at room temperature. This is important so that the apricot confectionery does not deform when dipped in chocolate coating. Depending on your personal taste, melt the dark chocolate coating, milk chocolate coating or white chocolate coating in a water bath and immerse half of the apricot confectionery in it. Drain briefly and allow the couverture to dry. If the couverture does not cover properly the first time, dip the apricot confectionery in the couverture a second time after drying.

Servings: 20, Difficulty: 
Preparation time: 15 minutes, Total duration: 2 hours

All data per serving:
104 kcal
14 g
2 g
5 g

(C)opyright by Marions Kochbuch