Almond Arches

Knead the marzipan paste with the sugar and egg whites until well combined.

The egg white content may need to be increased a little bit if the marzipan paste is very firm, until the marzipan paste is sprayable.

Spread the almond flakes evenly over a large area on a baking sheet, place the marzipan mixture in a piping bag without a nozzle and pipe large balls onto the almond flakes. Carefully roll the balls into a 12 cm long sausage, shape into a bow and place on a baking sheet lined with baking parchment.

Bake in a heated oven at 200 degrees top and bottom heat for about 15 min until pale golden.

Bring the apricot jam to the boil and apricotize the still lukewarm almond bows, i.e. brush them with the hot apricot jam. Then melt cooking chocolate in a water bath, temper to 32 degrees and dip the tops of the almond bows into the cooking chocolate.

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Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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