Dark Chocolate Marzipan Scone Loaf

One of my favorite treats (especially on a cold day) is Molly Yeh's Dark Chocolate and Marzipan Scone Loaf. A friend of mine recommended using mini chocolate chips instead of chunks and I agree it is a good move. I hope you enjoy - happy baking (and eating)!

Makes: one 8 x 4-inch loaf
Ingredients

• 7 to 8ounces (200 to 225 grams) marzipan, chopped into 1/2-inch pieces
• 1tablespoon powdered sugar
• 1/2cup dark chocolate chips
• 2cups (250 grams) all-purpose flour
• 1tablespoon baking powder
• 1/2teaspoon kosher salt
• 2tablespoons plus 1 teaspoon granulated sugar
• 3/4cup cold unsalted butter, cut into 1/2-inch cubes
• 2large eggs
• 1/2cup buttermilk or heavy cream
• 1/2teaspoon vanilla extract
• 1/2teaspoon almond extract
• Jam, for serving

Directions

1. Heat oven to 400° F. Line an 8 x 4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
2. In a large bowl, toss together the marzipan and powdered sugar to coat. Add the chocolate chips and set aside.
3. In a food processor, combine the flour, baking powder, salt, and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is in the size of peas. Add this to the bowl with the marzipan. (Note: If you don’t have a food processor, you can cut the butter in quickly with your hands or a pastry blender.)
4. In a small bowl, whisk together the eggs, buttermilk or cream, and the extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
5. Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with the remaining 1 teaspoon sugar and bake until deep golden brown on top and firm when you poke it with your finger, with no squishy give (indicating an undercooked middle). Begin checking for doneness at 40 minutes. 
6. Cool in the pan on a wire rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Slice with a serrated knife and serve with jam.