Step 1: Break the chocolate into small pieces and place in a large heatproof bowl with the butter. Stand over a bowl of barely simmering water. Allow to melt then remove from the water and cool for 10 minutes.
Step 2: Stir the almonds, citrus peel, crushed biscuits, chopped marzipan and almond extract into the chocolate and mix well. Leave in a cool place for about 30 minutes to firm up, but not set completely.
Step 3: Turn the firm chocolate mixture on a large sheet of baking parchment and form into a log shape about 25cm (10in) long, with tapering ends. Wrap well in the paper and chill for at least 4 hours until solid.
Step 4: Mix the ground almonds and icing sugar together and sieve evenly over a sheet of baking parchment to cover and area the same length as the 'log'. Unwrap the 'log' and roll evenly in the sweet almond mixture to lightly coat - the mixture should cling to the 'log'.
Step 5: Leave to stand in a cool place for 1 hour before slicing with a large knife to serve.
1 serving = 49g
If crisp amaretti biscuits are difficult to find, try using crushed ratafia biscuits or other crisp almondy biscuits.
|Per Serving||Per 100 g / ml|
|Fat||16.01 g||32.68 g|
|Carbohydrate||22.68 g||46.29 g|
|Protein||3.63 g||7.40 g|