A few days ago I got an email from Sandra of Sandra’s Easy Cooking asking me if I would write a guest post for her fantastic blog. Would I?? Of course I would! I felt so flattered and honored to be asked by one of my favorite foodies to be a guest over at her virtual kitchen! I immediately started thinking about what recipe to post… I wanted something that I hadn’t posted yet and something that represented me and my site. I was lucky enough to have just the recipe! I had made these sweets for a friend’s party a few days before and I hadn’t blogged about them yet. Perfect! They are marzipan balls filled with rum soaked raisins and topped with melted dark chocolate. They are traditional Sicilian sweets and I love the chocolate topping and the liqueur soaked raisins hidden inside. Before starting to prepare these sweets I want to THANK Sandra for giving me the opportunity to be a guest over at her beautiful site and for being such a supportive and lovely fellow foodie! Thank You Sandra… you know how much I appreciate your delicious recipes and your mouthwatering pictures! 🙂
And now back to the recipe… I hope you all enjoy these marizpan sweets as much as I do! 🙂
Adapted from Maria Grammatico’s recipe of Dolcetti al liquore – from the book “Bitter Almonds: Recollections and Recipes of a Sicilian Girlhood” by Mary Taylor Simeti
Ingredients (makes 25):
500 gms almond meal
500 gms icing sugar
1/2 glass of water to add little by little (you may need less)
A few drops of almond essence or bitter almond essence (optional)
1 cup of rum
60 gms raisins
150 gms dark chocolate
Put the raisins in warm water for a few minutes. When soft remove them from the water and pat them dry. Put them in a glass jar and cover them with the rum. Let them soak for 24 hours.
The following day, put the almond meal and icing sugar in a big bowl. Mix them well and add the almond essence (optional) and the water slowly while kneading with your hands.
When you get a smooth and pliable dough, your marzipan is ready.
Roll the marzipan into a 1 cm thick sheet. You can do this on baking paper to prevent it from sticking to the benchtop.
Cut some circles with a diameter of approximately 4 cm.
Put 3 raisins on half of the circles and cover them with the remaining circles.
Press the sides well to make sure they do not come apart and then roll them with your hands into roundish shapes. Keep aside.
In the meantime, melt the dark chocolate and dip the top part of the marzipan sweets in it.
Let the chocolate dry.
They are now ready to serve!
They are perfect with a cup of coffee or your favourite tea.
Thank You so much again Sandra! Everyone, please pass by her wonderful blog Sandra’s Easy Cooking and check out my guest post (there is also a little interview!!!) and ALL the other mouthwatering recipes over there!
Also, you can follow her on Twitter, Facebook and FoodBuzz!!!