Pistachio and marzipan confectionery

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate coating. Set 25 g aside. Melt the remaining chocolate coating in a hot water bath. Heat the cream and amaretto. Melt coconut oil and butter in it.

2. 2

   Stir in the chocolate coating and refrigerate for about 1 hour. Grind the pistachios finely. Knead the marzipan, icing sugar and pistachios, except for a little bit for decoration, and roll out half of them to a rectangle (approx. 16 x 19 cm) on a work surface slightly dusted with icing sugar. Place on a kitchen board and spread with the truffle mixture, which has become firmer in the meantime and is still spreadable. Roll out the other half of the marzipan and place it on the truffle mixture. Refrigerate for another 2 hours. Cut the marzipan truffle plate into strips of approx. 2.5 cm width and then into diamonds of approx. 4 cm length. Melt the rest of the chocolate coating in a water bath. Pour into a small freezer bag and cut off a small corner. Decorate half of the confection with it, let it dry and sprinkle with the remaining ground pistachios.

3. 3

   Refrigerate for another 2 hours. Cut the marzipan truffle plate into strips of approx. 2.5 cm width and then into diamonds of approx. 4 cm length. Melt the rest of the chocolate coating in a water bath. Pour into a small freezer bag and cut off a small corner. Decorate half of the confection with it, let it dry and sprinkle with the remaining ground pistachios. Dust the rest of the confectionery with icing sugar. Results in about 30 pieces

Nutrition Facts

KCAL
150 kcal

CARBS
11 g

FATS
11 g

PROTEINS
2 g