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Preparation
in 35-40 minutes
- Sprinkle some icing sugar on the work surface, roll out the raw marzipan mixture to a thickness of 2 mm and cut into small rectangles to fit the quartered butter biscuits.
- Cover 10 butter biscuits with the marzipan rectangles. Then spread with currant jelly and place on the butter biscuits with the marzipan.
- Place 10 shortbread biscuits on top of these. Now melt the whole milk couverture in a water bath.
- Dip the pralines in the melted whole milk couverture, immediately place the walnut halves on top and place on a fine wire rack so that the excess couverture can drip off.
Ingredients
20
biscuit / biscuits
50
g
raw marzipan
30
g
currant jelly
150
g
milk chocolate - coating
25
walnut halves
Nutritional & Dietary
Gluten-free
No oat added
No rice added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
2.033 kj
485 kcal
Carbs
54 g
Fat
28 g
Protein
7 g
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