Italian marzipan chocolates

Name: Italian marzipan chocolates
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 100 g Pistachio kernels; 60 g Pine nuts; 400 g Marzipan raw mass; 175 g Icing sugar; baking paper, some icing sugar; 35 Pine nuts; 100 g Whole milk couverture; 7-10 Tbsp ground pistachio kernels; 7-10 Tbsp colourful little paper cuffs

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

100 g Pistachio kernels
60 g Pine nuts
400 g Marzipan raw mass
175 g Icing sugar
baking paper, some icing sugar
35 Pine nuts
100 g Whole milk couverture
7-10 Tbsp ground pistachio kernels
7-10 Tbsp colourful little paper cuffs

Directions

1
Finely grind pistachio and pine nuts in the universal chopper. Coarsely dice the marzipan. Place the marzipan, pistachio and pine nuts in a mixing bowl and sift icing sugar on top. Quickly knead to a smooth mass with the dough hooks of the hand mixer. Roll out the marzipan mixture on a piece of baking paper (lightly dusted with icing sugar) into a rectangle (approx. 20x15 cm). Put it on a board and let it dry for about 6 hours. To decorate, roast pine nuts in a pan without fat.
2
Remove from the pan and put aside. Coarsely chop the chocolate coating and melt in a warm water bath. Cut out small hearts or stars from the marzipan mixture as desired and dip the underside of the chocolate into the chocolate coating with a praline fork (or a fork instead). Drain well and place carefully on a grid. Decorate with pine nuts. If desired, serve sprinkled with ground pistachios in small paper sleeves
3
waiting time approx. 9 hours