Name: Marzipan chocolates from Soto
Yield: 20
Cuisine: cuisine
Ingredients: 250 gr. almond powder; 250 gr. icing sugar; 125 gr. cooked potato; the zest of the skin of half a lemon; wafers; the same weight of sugar as of water (125 gr. approx.); dark chocolate for desserts

Today we will learn to prepare a recipe for traditional Christmas sweets from our country, Soto marzipan. Juicy on the inside and crispy on the outside, these marzipan originating from Soto en Cameros (La Rioja) They will serve as a filling for some delicious Christmas chocolates.

Marzipan chocolates from Soto

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If you want to surprise with some homemade chocolates, these marzipan ones will delight your guests

Ángela

Kitchen: cuisine
Recipe type: dessert
Rations: 20

Total time:

Ingredients

250 gr. almond powder
250 gr. icing sugar
125 gr. cooked potato
the zest of the skin of half a lemon
wafers
the same weight of sugar as of water (125 gr. approx.)
dark chocolate for desserts

Preparation

Mix the ground almonds with the icing sugar.
Once the potato is well cooked, drain it very well and let it cool before mashing it with a fork. Add this puree to the almond mixture and also add the lemon. We knead until we form a homogeneous paste. Let the dough rest for about 30 minutes to make it firmer.
While we form the figures with the marzipan, we preheat the oven to 180 degrees. We put the marzipan on a baking tray with non-stick paper and brown them for 20 or 30 minutes.
Meanwhile we prepare a thick syrup by boiling the water and sugar for a few minutes. When the marzipans are ready, we submerge them in this syrup and let them dry on a rack lined with baking paper.
When the marzipans are cold and have a layer of caramelized syrup, cover them with the melted chocolate.

Image: Teuscher

Recetín

Marzipan chocolates from Soto