French patisserie & cakes

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Contents of article "French patisserie & cakes"

Bunyetes d’amour

Bunyetes d’amour

(or Chocolate marzipan love cakes!)

20 minutes + 15 minutes in the oven + 30 minutes setting

Ground almonds 300 gr

Caster sugar 350 gr

Ground cinnamon 1 tsp

Vanilla extract 1 tsp

Eggs 2 whites, beaten until just foamy

Clear honey 1 tbsp

Icing sugar to dust

Plain chocolate 200 gr (at least 70% cocoa)

Heat the oven to 180/fan160/gas 4. Thoroughly mix the ground almonds, caster sugar and cinnamon, then mix in the vanilla extract, egg whites and honey to form a softish marzipan dough.
Dust the work surface with icing sugar and roll out the dough to about 2cm thick. Use heart-shaped cutter and cut out 8 hearts

Put the marzipan hearts on a baking sheet lined with baking parchment and bake for about 15 minutes. They should remain pale outside, soft and gooey inside.

Melt the chocolate and allow to cool a little. Dip each heart in the chocolate and leave on a wire rack to set. They will keep for up to a week in the fridge. Makes 8.

Recipe supplied by
Joy Francis, L’Alzine, Rte. de Fontfrede, 66400, Ceret. tel. 04 6887 4016 http://www.villadalzine.com

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Contents of article "French patisserie & cakes"

Bunyetes d’amour

(or Chocolate marzipan love cakes!)