Marzipan candies

Almond flour, Water, Stevia, Polydextrose, Amaretto, Table salt

Combine the dry ingredients: 5 min. Mix: 5 min. Heat on the stove: 5 min. To simmer: 4 min. Chill in the refrigerator: 10 h. Cooking: 10 min. Let it stand: 2 h. Cooking: 5 min.

Mix erythritol (30 g), polydextrose (15 g), and salt (0.5 g).

Transfer the dry mixture to a saucepan, add water (40 g), and mix thoroughly. The water temperature should be no lower than 20°C.

Heat the mixture over low heat until boiling, stirring constantly. Cook for 2–3 minutes.

Add amaretto (5 g) and cook for another 20–30 seconds.

Sift in almond flour (150 g) in portions, keeping the saucepan on the heat. Stir and mash all lumps with a spatula.

Cook the mixture for another minute until thickened. A thin film may form at the bottom.

Transfer the hot mixture to a bowl, cover with plastic wrap directly on the surface, and cool. Refrigerate for at least 10 hours.

Shape the candies, place them on parchment paper, cover with plastic wrap or a towel, and chill for another 2 hours.

If desired, roll the candies in cocoa powder, berry freeze-dried powder, or coat them with chocolate glaze.

Store the candies in an airtight container in the refrigerator. Without glaze — up to 5 days, with glaze — up to 10 days.