Dark Beth girls with pistachios

Name: Dark Beth girls with pistachios
Cook time: 45 min
Total time: 45 min
Yield: 35
Ingredients: 1 egg (size M); 250 g Marzipan raw mass; 60 g Icing sugar; 30 g Flour; 1 TABLESPOON Cocoa powder; 1 1/2 TABLESPOONS instant espresso powder; 1 TEASPOON Whipped cream; 50 g Pistachio kernels; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 35

1 egg (size M)
250 g Marzipan raw mass
60 g Icing sugar
30 g Flour
1 TABLESPOON Cocoa powder
1 1/2 TABLESPOONS instant espresso powder
1 TEASPOON Whipped cream
50 g Pistachio kernels
baking paper

Directions

1
Separate the egg. Roughly dice the marzipan. Sift icing sugar, flour, cocoa and espresso powder on top. Add the egg white and knead with the dough hooks of the hand mixer to a smooth mixture.
2
With moistened hands form approx. 35 balls from it. Place them on a baking tray lined with baking paper. Mix egg yolk and cream. Brush the balls with it. Press three pistachio kernels at equal intervals on each ball.
3
Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 20-25 minutes. Remove from the oven, place on a cake rack and allow to cool.