Seville orange and whisky marzipan from Rococo: Mastering The Art Of Chocolate by Chantal Coady
Blitz the almonds in short pulses in a food processor until roughly ground. Add the icing sugar and blitz once more until finely ground. Add the marmalade and whisky and pulse to make a smooth, moi...
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Ingredients
- 300 g blanched almonds
- 3–4 tbsp whisky
- 50 g icing sugar
- 75 g marmalade
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