Orange Marzipan Hearts Recipes
ORANGE MARZIPAN HEARTS
Natural marzipan is flavored with chopped candied orange peel and Grand Marnier, then cut into heart shapes.
Yield 32 1 1/2-inch hearts
Number Of Ingredients 4
Steps:
- On a work surface dusted with some of the confectioners' sugar, knead the Grand Marnier and chopped candied orange peel into the marzipan (see page 31) until thoroughly blended (about 2 minutes). Add more confectioners' sugar as needed to keep the marzipan from sticking.
- Dust a work surface with some of the confectioners' sugar and roll out the marzipan to 1/4 inch thick. Line a baking sheet with parchment or waxed paper. With a 1 1/2-inch-diameter heart-shaped cutter, cut hearts out of the marzipan. After every few cuts, dip the cutter in some of the confectioners' sugar, shaking off the excess, to keep it from sticking. With a flexible-blade spatula, transfer the marzipan hearts to the prepared baking sheet. Press a sliver of candied orange peel into the center of each heart.
- Let the hearts air-dry at room temperature (about 1 hour). Place each heart in a paper candy cup. In a tightly covered container wrapped in several layers of aluminum foil, the hearts will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
- Ginger Marzipan Hearts: Substitute finely chopped crystallized ginger and slivers of crystallized ginger for the candied orange peel.
- Chocolate Ginger Marzipan Hearts: Cut out the ginger marzipan hearts, transfer to a lined baking sheet, cover with plastic wrap, and refrigerate for 1 hour. Dip the hearts in tempered bittersweet chocolate as above. Place a sliver of crystallized ginger in the center of each heart before the chocolate sets up.
- Chocolate Orange Marzipan Hearts: Cut out the marzipan hearts, transfer to the lined baking sheet, cover with plastic wrap, and refrigerate for 1 hour.
- Line a baking sheet with parchment or waxed paper. Melt and temper 12 ounces of bittersweet chocolate (see pages 25-30). Remove the hearts from the refrigerator and place a heart in the tempered chocolate, coating it completely. With a dipper or fork, remove the heart from the chocolate, carefully shake off the excess chocolate, and turn the heart out onto the paper. Repeat with the remaining hearts. After dipping 4 hearts, place a sliver of candied orange peel in the center of each heart before the chocolate sets up.
- Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place the hearts in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the hearts will keep for 1 month in the refrigerator. They are best eaten at room temperature.
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- Weigh the icing sugar and if mixing by hand, sieve into the bowl with the almonds. If using a food processor, weigh straight into the processor bowl.
- Mix the ground almonds with the icing sugar using a firm wooden/silicone spoon or by giving a quick 'pulse' in a food processor.
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