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(in Catalan.... allioli - all=garlic (...)
Boles de Picolat (Catalan meatballs) (...)
Bullinada (Catalan fish casserole (...)
Bunyete recipe Bunyetes are flat, fried (...)
Bunyetes are flat, fried ’pancakes
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Escalivada (comes from the Catalan word (...)
Escudella i carn d’olla Escudella (...)
Escudella De Pages (Catalan Peasant Soup) (...)
Bunyetes d’amour (or Chocolate marzipan (...)
SUQUET Suquet - the shortened form of "suc," (...)
Trinxat (Cabbage and Potato cake - a winter (...)
Contents of article "French patisserie & cakes"
(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