Pistachio Marzipan Hat

Name: Pistachio Marzipan Hat
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 50
Ingredients: 150 g Pistachio kernels (without shell); 1 egg (size M); 1 TEASPOON Whipped cream; 200 g Marzipan raw mass; 175 g Icing sugar; 50 g ground almonds (without skin); 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp a few drops of bitter almond aroma; 1-2 TABLESPOONS Icing sugar for dusting; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 50

150 g Pistachio kernels (without shell)
1 egg (size M)
1 TEASPOON Whipped cream
200 g Marzipan raw mass
175 g Icing sugar
50 g ground almonds (without skin)
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp a few drops of bitter almond aroma
1-2 TABLESPOONS Icing sugar for dusting
baking paper

Directions

1
Finely grind 100 g pistachios in the universal chopper. Separate the egg. Whisk egg yolk and cream and cover and put in a cool place. Dice marzipan and put it into a mixing bowl. Sift icing sugar finely on top. Add almonds and ground pistachios. Add egg white, vanilla pulp and flavour as well.
2
Mix with the whisks of the hand mixer to a smooth and supple mixture. Form approx. 50 balls from the mixture with wet hands. (Caution! The mixture sticks a little bit!) Place on two baking trays lined with baking paper. Carefully brush with egg yolk and place one of the remaining pistachios on each ball. Bake one after the other in a preheated oven (electric oven: 125 °C) for 25-30 minutes. Remove from the oven, place on a rack and allow to cool. Dust thinly with icing sugar as desired