Make these szoeets to serve with after dinner coffee, or wrap them in pretty paper, tie with ribbon and give as gifts.
8 oz. Marzipan I or II
2 oz. blanched hazelnuts, chopped egg white, lightly beaten drops red food colouring 24 blanched hazelnuts, roasted
Lightly dust a working surface with corn-flour . Place the marzipan on the working surface. Roll out the marzipan into a rectangle y-inch thick using a rolling pin lightly dusted with cornflour .
In a small bowl,, mix together the chopped hazelnuts, egg white and food colouring. Spread the mixture over the surface of the marzipan leaving a 1-inch border. Fold the marzipan in half and then into quarters and roll out again. Repeat this process twice more or until the egg white mixture is well distributed in the marzipan.
Break the marzipan into 24 pieces and roll these between the palms of your hands to form smooth balls. Place each ball in a small paper case and press a whole hazelnut on the top.
Store the sweets in an airtight tin until you are ready to serve them. They will keep for up to 2 weeks.