Marzipan Chocolates with Rum

So this is how things go at the end of December: there are still a few gatherings and parties and I'm tired of baking. But I still should bring something, and wouldn't it be nice if it was something easy? Oh, and also something that people raved about? The answer is chocolate, almonds, and rum. Who wouldn't rave?

These happened by accident a few years ago. I make these Swiss biberli cookies for my husband and sometimes I have extra almond paste or marzipan left over. And I always have chocolate. These two are fabulous together (and make a kid-friendly treat), but add the rum and they are out of this world. Did I mention they're easy, too?

Here's how you do it: get almond paste (or marzipan). It comes in this little can (see the picture) or you can also buy it in a tube. Or you can make your own. Next you need to get rum. You can see the kind I used (and since this is all I use the rum for, you can see how many times I've made this candy!). To 7 ounces of almond paste, I add 2 tablespoons of rum. More than that and the candies are too soft. Less than that and...why would you ever want to use less?!

Add the rum to the almond paste and stir until mixed. Then chill until firm enough to make into balls (like the picture below). Then pop the little balls back into the fridge until you're ready to dip them in the chocolate.

Use your favorite chocolate (I recommend Ghirardelli...yum) and melt in a double boiler or in the microwave. If you microwave, do short bursts and pause to stir frequently until you get a smooth consistency. Then use a toothpick or skewer to dip each ball into the chocolate, allowing extra chocolate to drip off and placing completed chocolates on wax paper to cool. Once you've finished, transfer to the fridge again to set the chocolate. Then box up and share with friends! Or eat by the handful from the fridge! (Did I just say that out loud?)

Hope you're enjoying these last few days before the holiday madness. What are your favorite last minute holiday recipes?