"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Marzipan Apricot Confect Recipe

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This recipe for Marzipan Apricot Confect, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Peatie
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
125 grams (5oz) dried apricots, diced
3 T apricot brandy
200 gr (7 oz pkg) Almond paste
100 gr (scant cup) confectionary sugar
Walnut halves to decorate (optional)
100 gr dark chocolate

Directions:
Directions:
Pour the brandy over the diced apricots and let soak for 2 hours. Strain sugar into almond paste mixing well. Add the apricots.
Form into 2 centimeter thick rolls and cut 1-1/2 cm thick slices. Note you can add a walnut half to the top of each before or after dipping.
Melt chocolate in double boiler and dip confect to coat. Dry on wax paper. Place in paper cups and store in tightly closed cookie jar.

Personal Notes:
Personal Notes:
Guten Appetit! from Astrid Haerter-Ghezzi. A recipe her mother made to use the walnuts growing on their property. Lou likes them.

 

 

 

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