These rich little sweets should be served after dinner with freshly percolated coffee. They may be stored in an airtight tin for several weeks.
6 oz. sugar
6 oz. slivered almonds
10 oz. Marzipan I or II
6 oz. dark cooking chocolate
1 tablespoon brandy
1 tablespoon butter, cut into pieces
In a medium-sized saucepan, melt the sugar over low heat, shaking the pan constantly. When the sugar has melted and is beginning to turn a rich golden brown, quickly stir in the slivered almonds. Cook for 1 minute, being very careful not to let the sugar burn. Remove the pan from the heat and pour the mixture on to an oiled marble slab or hard surface. Leave to cool.
When the sugar and nut mixture has cooled and hardened, crush it with a mallet or wooden rolling pin. Set aside.
On a flat surface, roll out the marzipan with a floured rolling pin into a rectangle about ..-inch thick. Using a kitchen knife, cut the marzipan into 30 squares. Roll each square between the palms of your hands into a small ball. Set aside.
In a small saucepan, melt the chocolate with the brandy over low heat, stirring occasionally. Remove the pan from the heat and stir in the butter, one piece at a time.
Using a cocktail stick, spear the marzipan balls and dip them into the chocolate, coating them entirely. Then, using two table knives, roll the balls in the crushed sugar and nut mixture. Put the balls on a large baking sheet and set aside until the chocolate has cooled and hardened.
When the chocolate has set, serve the sweets or store them in an airtight tin.