Snowballs in Hell – Marzipan Filled Chocolate Snowballs and a Longing for Spring

In Canto VI of Dante’s The Divine Comedy – Part I, Hell, Dante enters the third circle where he finds the souls of the Gluttonous. The sin of those souls was a single minded dedication to self-indulgence. Self-indulgence is not a sin unknown to food bloggers, chefs and foodies. We eat, sometimes with abandon and it is not uncommon to have a glass of wine or two or four along with our meals. Why Dante and the Snowballs in Hell? This 13th century poet placed the gluttonous sinners in a place that was continuously pelted by rain, hail, sleet and snow. This is the exact (except the hail) weather we experienced over the last 24 hours. Hmmm.

I have had a can of almond paste in my pantry for quite some time and although I have a nice recipe for almond macaroons I really wanted chocolate. This marzipan filled chocolate snowball is the result. The filling is very rich (and gluttonous) – I cut the sweetness of the almond paste with a cup of freshly ground almonds. One cookie is more than enough unless you want to end up with a soul continuously pelted by hail and snow and fearing the three-headed dog Cerberus who clutches and rips at the souls found there. Even the most hearty New Englanders are ready for spring and so am I.

Chocolate Snowballs with Marzipan Filling

Filling:
1 7oz can of Almond Paste
1/4 cup confectioner’s sugar
2 Tablespoons milk or ½ and ½
1 egg yolk
1 cup almonds processed in food processor until fine

Combine all ingredients in a standing mixer until they form a smooth ball. Set aside.

Chocolate Cookie:

Sift:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup unsweetened cocoa
½ teaspoon espresso powder
Set aside.

Melt:
2 oz unsweetened chocolate
¾ cup unsalted butter
(microwave 45 seconds and whisk)

Cool chocolate mixture slightly and add:
1 cup sugar
2 eggs
1 teaspoon vanilla extract

Then add the sifted flour and cocoa mixture to the wet ingredients. Chill for 30 minutes.

While the dough is chilling take the marzipan filling and roll into balls slightly smaller than a marble. You will have too much filling and can freeze the leftovers for another use (a great filling for croissants!).
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.
Put approximately ½ cup of confectionery sugar in a shallow bowl for rolling finished cookies.

Take a tablespoon of chocolate dough and roll into a ball. Flatten the ball in you palm until it forms a circle about 2”+ in diameter. Place one of the marzipan balls in the center and form the chocolate dough around it. You may need to add a small additional piece of chocolate dough to cover the last of the marzipan. Roll the dough in your palm to form a ball. Roll generously in the confectioner’s sugar.

Place cookies on lined cookie sheet. Bake for 10 minutes until cracks form in cookies and they are slightly firm to touch (you don’t want them to get too dry). Pour a little of your favorite beverage and wait for spring.