- 200g Ground Almonds
- 200g Icing Sugar
- 2 Egg Whites (medium size)
- ½ tsp Vanilla extract
- Few drops of red food colouring
- Few drops of green food colouring
- 250g Dark chocolate
Mix the ground almonds and icing together
thoroughly.
Whisk the egg whites and add to the mixture together with the almond extract to form a dough using a wooden spoon or your hand.
Weigh the marzipan out into 3 equal portions and wrap 2 portions in cling film.
To the unwrapped portion add a few drops of green food colouring and knead the colour into the marzipan on an icing sugar dusted work surface until colour is totally mixed in. If necessary add more food colouring to get a good green colour; do the same with the red. The last portion is left white.
Whisk the egg whites and add to the mixture together with the almond extract to form a dough using a wooden spoon or your hand.
Weigh the marzipan out into 3 equal portions and wrap 2 portions in cling film.
To the unwrapped portion add a few drops of green food colouring and knead the colour into the marzipan on an icing sugar dusted work surface until colour is totally mixed in. If necessary add more food colouring to get a good green colour; do the same with the red. The last portion is left white.
Divide a portion of marzipan and flatten to
get to a width of 2 – 2 ½ cm. Repeat for the other 2 portions of marzipan and lay the pink, green and white
flattened strips on top of each other in 2 separate bricks.
Cut the marzipan bricks with a sharp knife to form squares. Then cover them in cling
film.
Now melt the dark chocolate by breaking it up and putting it in a bowl over a pan of simmering water. Once it has started to melt well you can turn the heat off.
Using 2 forks dip each marzipan diamond into the chocolate and on lifting out scrape away excess chocolate from base. Carefully slide each chocolate marzipan onto a sheet of baking paper.
Now melt the dark chocolate by breaking it up and putting it in a bowl over a pan of simmering water. Once it has started to melt well you can turn the heat off.
Using 2 forks dip each marzipan diamond into the chocolate and on lifting out scrape away excess chocolate from base. Carefully slide each chocolate marzipan onto a sheet of baking paper.
Place in the fridge for 10 minutes to allow to set.
