Macadamia and Coffee MarzipanMakes 40 slices.
- 2 cups chopped raw macadamias
- 2/3 cup pure icing sugar
- 1/2 cup caste sugar
- few drops vanilla essence
- 1 egg white
- 1 tablespoon premium granulated coffee or 1 teaspoon coffee essence
- 1 cup macadamia halves extra
Blend the chopped macadamias, sugars and vanilla in a food processor until well combined. Gradually add enough egg white to bind to a coarse paste. Remove half of the mixture, kneed lightly and press into a 24cm square tin.
Add coffee to remaining mixture and process until smooth. Roll out to size of tin and gently ease over top of nuts pressing down gently with hands. Cover with plastic and refrigerate at least 30 minutes before cutting into bite-sized pieces.
� Recipe & photo courtesy of Australian Macadamia Society
Add coffee to remaining mixture and process until smooth. Roll out to size of tin and gently ease over top of nuts pressing down gently with hands. Cover with plastic and refrigerate at least 30 minutes before cutting into bite-sized pieces.
� Recipe & photo courtesy of Australian Macadamia Society
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