If you are looking for Halloween treats to prepare, the gingerbread ghosts can do for you. Ok, this is not an anniversary that is part of our tradition, it could not be otherwise since for us Italians (and even more Sicilians) the feast of All Saints and the Dead are sacred, but let's look on the positive side.
This is one more occasion to enjoy something delicious like little sweet ghosts to accompany the typical Sicilian desserts of the Dead. A small temptation that winks at Halloween on the one hand, but which sees the use of a product dear to Sicilian pastry - marzipan - on the other.
Have we convinced you? Then gather the necessary ingredients and get to work, it only takes a few minutes.
How to make Halloween ghosts with marzipan
Ingredients
- 200 g white marzipan
- 100 g dark chocolate
- 100 g of milk chocolate
- 150 g dry biscuits
- 130 g of chopped hazelnuts
- 2 tablespoons of chocolate liqueur
Preparation
Break up the dark chocolate and the milk chocolate into not too small pieces. Melt them in a bain-marie or in the microwave. Once you have obtained a fluid compound, remove it from the flame and add the chocolate liqueur: mix. Add the crumbled biscuits (until you get a flour) and mix again. Take the now cold mixture, directly with your hands, and create mounds of the same size. Pass them in the chopped hazelnuts so that it adheres well. Transfer them to firm up in the fridge. In the meantime, roll out the marzipan on a surface dusted with icing sugar and cut out as many disks as there are mounds in the fridge. Place them on top of the sweets and arrange them well by creating folds to make them resemble ghosts. To make the eyes, use chocolate chips or cloves.
Sicilian marzipan, the recipe to make it at home
Perhaps not everyone knows it, but marzipan can be made at home in 5 minutes with the quick Sicilian recipe . Get yourself:
- 125 g of almond flour
- 125 g of icing sugar
- 1 egg white
- almond essence
Mix the almond flour and icing sugar in a bowl. Add the egg white, adding a little at a time, then the aroma and mix with a spoon. Place the mixture on the work surface and start kneading with your hands. Once you have obtained a firm and smooth loaf, stop: the Sicilian marzipan is ready for use!
