Marzipan Yule Logs
“For an extra-special treat at Christmastime, I shape these little candies using homemade almond paste. The chocolate-coated logs have cute cherry and pecan decorations.” —Margery Richmond, Fort Collins, Colorado
| Servings | Prep Time |
| 2yule logs (10 servings each) | 1hour + chilling |
| Servings | Prep Time |
| 2yule logs (10 servings each) | 1hour + chilling |
Ingredients
- 3 tbsp golden raisins
- 3 tbsp golden or light rum
- 1 tsp meringue powder
- 1 tbsp water
- 1 cup blanched almonds
- 1 cup confectioner's sugar
- 1 tsp almond extract
- 1 tsp corn syrup
- 3 tbsp chopped candied orange peel
- 4 oz semisweet chocolate melted
- Pecan halves and halved candied cherries
Portions: yule logs (10 servings each)
Units:
|
Ingredients
Portions: yule logs (10 servings each)
Units:
|
Instructions
- In a small bowl, combine raisins and rum. Cover and let stand overnight. Drain, reserving liquid.
- In another small bowl, dissolve meringue powder in water. Place almonds and 1/2 cup confectioners sugar in a food processor; pulse until almonds are finely ground. Add remaining confectioners' sugar; pulse until blended. Add extract, corn syrup and meringue mixture; process until mixture forms a ball. Remove and wrap in plastic. Refrigerate 1 hour or until firm.
- Crumble almond paste into a large bowl. Knead in drained raisins and candied peel. If mixture is too stiff, add enough reserved rum as necessary to soften. Divide mixture in half; shape each into a 6-in. log. Wrap in plastic. Refrigerate 4 hours or overnight until firm.
- Unwrap logs; brush all sides with melted chocolate. Place on waxed paper. Decorate with pecans and cherries. To serve, cut crosswise into slices.
