CHOCOLATE MARZIPAN RECIPES

Steps:

• Combine the marzipan, powdered sugar and 1 cl (approximately 2 tablespoons) of rum in a large bowl and knead until smooth. Transfer the dough to a surface sprinkled with powdered sugar and roll out to about 20 x 24 cm (approximately 8 x 9.5 inches) and place on a baking sheet lined with parchment paper. Coarsely chop the dark chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Remove from heat and stir in the remaining rum. Spread the chocolate over the marzipan mixture and refrigerate for at least 4 hours, preferably overnight. 
• Remove the chocolate marzipan from the baking sheet and cut into 50 equal-sized squares.
• Melt the dark melting chocolate in a double boiler and dip the squares into the chocolate using a chocolate dipping fork. Allow the excess chocolate to drip off, top with a walnut half and place on a wire rack to harden. 

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute
• Transfer mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.
• Use an electric mixter to beat until smooth, scraping down the bowl once during mixing, about 2 minute.
• Add flour and cocoa powder and mix until incorporated, scraping down the bowl once dufing mixing, about 1 minute The dough should be very stiff.
• Baking in batches, drop 1 T. balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minute.
• The cookies will be very soft. Let them cool for 5 minute on the baking sheet, then transfer to a rack to cook completely. If desired, once the cookies are cool, dust them with powdered sugar.