- Prep time 30 minutes
- Cook time 20 minutes
- Serves 12
This recipe was created by Emiko Chisholm, pastry chef at Koloman, who came to the Food52 Test Kitchen to show us how she makes this magical confection that has the scent of an almond cake, the crunch of brittle, the chewiness of a great macaroon, and the waves of chocolate that say candy bar.
Ingredient Note: You may need to source some marzipan or almond paste made with >50% almonds and smoked salt. —Amanda Hesser
Test Kitchen Notes
marzipan or almond paste (see headnote)
1 1/3 cups
sliced almonds, chopped
bittersweet chocolate, chopped
Smoked Maldon salt, for sprinkling on top
- Heat the oven to 400°F and line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, combine the marzipan, sugar, honey, and egg whites. Beat together just until the mixture is combined.
- Divide the marzipan dough into 12 equally sized lumps, each a scant ¼ cup. Place a bowl of water by your side so you can lightly dampen your hands, then roll each marzipan lump into a ball, then roll the ball into a log about ¾ inch round. Dip your hands in water as needed, so the dough doesn’t stick. Repeat with the remaining lumps of dough.
- Spread the chopped almonds in a wide, shallow dish. Roll the marzipan logs in the almonds until they’re completely coated, but still retaining their shape. Transfer 6 logs to each baking sheet, placing them at least 3 inches apart.
- Bake for 12 to 15 minutes, rotating the baking sheets halfway through. They’re done when the outer edges turn golden brown. Remove the pans from the oven and let cool on racks.
- Heat the apricot jam with 2 tablespoons water in a small saucepan. Simmer the jam until it is loose and spreadable but not watery. Use a pastry brush to spread a thin layer of the jam glaze on top of the bars.
- Melt the chocolate in a small bowl in the microwave in 30 second increments, stirring in between, until melted. If you’re skilled with pastry bags, you can pipe very thin stripes of chocolate across the bars. Alternatively, dip a small spoon into the chocolate and using a rocking motion with your hand, drip thin lines of chocolate back and forth over the top of the bars. Finish each bar with a sprinkling of smoked Maldon salt. Eat warm or at room temperature.