In this recipe
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Odense Marzipan
Odense Marzipan is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. You’ll find this sweet, rich, flavorful candy dough adds a touch of whimsy and a delicious flavor to any occasion.
Double Almond Bark
1 1/2 lbs candy
20 minutes to assemble
2 hours to chill
Total time: 2 hours and 20 minutes
1 cup whole almonds
1 lb dark chocolate,* chopped into small pieces
1 tablespoon unsalted butter
1 -7 oz box Odense Marzipan
*White or milk chocolate can be substituted for dark chocolate.
Parchment paper
2 baking sheets
- Preheat oven to 350°F. Line one baking sheet with parchment paper.
- Spread almonds on second baking sheet (ungreased, unlined) and bake for 10 minutes or until slightly toasted. Set aside.
- Meanwhile, add chocolate and butter to a double boiler or a medium size bowl, set on a pan of barely simmering water. Stir occasionally.
- While chocolate is melting, slice Marzipan in half lengthwise. Slice each half lengthwise into 6-8 strips. Cut strips into small pieces. Gently separate pieces.
- Stir almonds and marzipan into melted chocolate. Pour mixture onto parchment lined pan and spread with spatula to an even 1/4 inch thickness.
- Refrigerate for 2 hours or until set. Cut into 2-inch pieces. Double Almond Bark can be refrigerated in an airtight container for one week.
Double Almond Bark
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Double Almond Bark
Nutrition Facts:*
CALORIES: 350
FAT: 22g
CHOLESTEROL: 5mg
SODIUM: 10mg
CARBS: 36g
PROTEIN: 5g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com










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