Mix Sukrinmelis, almond flour and egg whites. Taste the marzipan as you knead it together, and add more Almond Flour or Sukrin Melis depending on how sweet you like it.
Let the dough rest for about. 15 minutes, share it and roll the balls or marzipan rods.
Break the sugar-free chocolate into pieces. Place them in a small plastic bag, and let the chocolate pieces melt in hot water. Cut off the tip of the bag and chocolate layer decoration. If you have a small hole, you can make elegant stripes, or larger holes that will be more chocolate 😊
Recipe for marzipan with almonds:
500 g almonds
Sugar icing (approx. 100 g or until you think it tastes sweet enough. Many choose to use Splenda as a sweetener)
2 egg whites
some lemon drops
a little bit of real vanilla if you want
dark sugar-free chocolate
To do this:
First of all, the almonds must be scalded. You can of course buy pre-scalded and pre-ground almonds in the shop if you wish. But it's completely homemade when you scald the almonds yourself, I think. To do this, boil up the water, having all of the tonsils in the pan and let the pull to the shell to peel off a little bit (take the pan off the heat and let it cool a bit so you're able to put your fingers in the water).
Take almonds out of the water bit by bit and pop them out of the shell in a bowl. You should scald the almonds a little at a time, otherwise the shell may stick to some of the almonds before you get them out of the shell. It's a good idea (if you have the time) to let the scalded almonds dry for a day or more before grinding them. This makes grinding easier.
Grind the almonds in an almond grinder or in a blender. Finely grind the almonds.
Mix the almond mass with icing sugar. Take a little at a time and taste your way.
Knead then into the egg whites, but not both at once. You may get by with one and a half. It depends how dry the almonds.
Add a few drops of lemon. Knead the whole dough well and try to get a proper marzipan consistency. It may seem a little dry at first, but it gets better when you get enough kneading of the dough.