An easy version of a classic treat.
Pulse together almond paste, orange zest, juice and extract in a food processor until combined. Add crumbled cake and almond extract; pulse until combined.
Divide the mixture into 3 equal portions and tint two of the parts with food coloring; 1 red, and 1 green. Leave the third part yellow.
Pat each color into a flat 5 1/2-inch square and stack on top of one another. Cut the stack into 3/4-inch squares. Melt 12 ounces chopped semisweet chocolate. Dip the squares in the chocolate to coat. Chill until set.
Ingredients
Directions
Pulse together almond paste, orange zest, juice and extract in a food processor until combined. Add crumbled cake and almond extract; pulse until combined.
Divide the mixture into 3 equal portions and tint two of the parts with food coloring; 1 red, and 1 green. Leave the third part yellow.
Pat each color into a flat 5 1/2-inch square and stack on top of one another. Cut the stack into 3/4-inch squares. Melt 12 ounces chopped semisweet chocolate. Dip the squares in the chocolate to coat. Chill until set.