Almond Cubes

For the almond cubes, first knead half of the marzipan paste with a quarter of the powdered sugar until smooth and roll out to a rectangle of 25 x 20 cm. Spread a suitable small baking tray with cling film and line with the marzipan sheet.

Roughly chop both couvertures and melt in a hot water bath and let cool. Cut turron into 1/2 cm small cubes. Whip butter with a good 3/4 of the powdered sugar in 3-4 minutes until very creamy, then mix with the cooking chocolate and turron. Brush this amount 2 cm thick on the marzipan.

Finely grind the pistachios. Knead the remaining marzipan paste with the remaining powdered sugar and the pistachio flour, roll out into a 25 x 20 cm rectangle, place as a lid on the spread paste and press lightly until smooth. Refrigerate for at least 3 hours until the mixture is firm to the touch. Cut the nougat slab into 100 cubes about 2 cm in size.

Bring sugar and 25 ml water to a boil, remove 3 tablespoons. Mix the rest with the almond slivers evenly on a baking tray lined with parchment paper and brown in the oven at 200 °C on the 2nd rack from the bottom in 10 minutes (gas 3, convection oven 180 °C ). Turn the almond sticks a few times to the other side.

Coat the cubes only very thinly with the sugar solution set aside and decorate each with a few of the still warm, caramelized almond kernels. Place the almond cubes between layers of parchment paper in a tin.

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