Chocolate Marzipan Slices

Four ingredients. No oven. No candy thermometer. And yet these little slices taste like something you’d find wrapped in gold foil at a fancy chocolatier.

Almond paste gets kneaded together with melted semisweet chocolate and chopped almonds until the color is uniform and the texture is smooth and pliable.

Roll the mixture into a log, dust it with powdered sugar, wrap it up, and stash it in the fridge overnight.

The next day, slice into thin rounds and you’ve got 24 elegant confections that look like you spent hours in the kitchen. Your secret is safe.

Pro Tips

• Knead on a surface dusted with powdered sugar to prevent sticking. The mixture is oily from the almond paste, so regular flour won’t work as well.
• Let the melted chocolate cool slightly before mixing it into the almond paste. Too hot and it’ll make the paste greasy and hard to shape.
• The overnight chill is key. It firms the log so you get clean, neat slices instead of squished discs.
• These make gorgeous homemade holiday gifts. Stack them in a small box between layers of wax paper and they’ll keep in the fridge for up to two weeks.