This is the 15th year I have made homemade candy and I have learned a lot over the past decade or so. Every couple of years I add in a new recipe. Sometimes I drop a recipe from the lineup but that is hard for me to do…I love them all I started out with about 8 types of candy and am up to 17 this year. It is getting just a tad bit out of control!
2 years ago I added in a Hazelnut Marzipan center and it quickly became my all time favorite! (I call them truffles but technically they probably aren’t…) You can find Marzipan in specialty grocery stores or international markets. I buy mine from a candy supply store but I know it is carried in Cost Plus World Markets.
Marzipan is just a sweet almond dough and it is just to die for! Add in toasted, ground hazelnuts and Frangelico (a hazelnut liquor) and you have absolute heaven dipped in chocolate!
Since I make a huge quantity of candy, I triple this recipe. A Kitchenaid mixer comes in REALLY handy in this recipe but you can knead everything together by hand, it will just take a little bit of work!
7 ounces Marzipan
1/2 cup Toasted ground hazelnuts plus 3 TBPS for topping if desired (also known as filberts)
1 1/2 TBSP Frangelico (Hazelnut liquor)
Melted chocolate for dipping (use dipping chocolate, not chocolate chips or real chocolate)
1. Toast the hazelnuts in a 325 degree oven for 10 minutes, mixing frequently. Remove skin by rubbing them between 2 slightly damp kitchen towels.
2. Grind the hazelnuts in a food processor. Measure out 1/2 cup, reserving any extra to sprinkle on top of finished candies.
3. In the bowl of a mixer, add the marzipan, ground hazelnuts, and Frangelico. Mix on medium speed until well blended. If kneading by hand, use some powdered sugar on a cutting board to keep it from sticking. You will end up with a thick dough as shown below.
4. Roll the dough into 1 inch balls and dip in melted chocolate.
5. As you roll and dip, sprinkle the truffles with the remaining ground hazelnuts for decoration. Depending on how fast you are at dipping, you can probably dip 3 or 4, then go back and sprinkle them before dipping more.
These will keep about 2 weeks at room temperature. You will get about 30 candies per recipe. I use triple this amount and got 85.