Snowballs

Name: Snowballs
Cook time: 45 min
Total time: 45 min
Yield: 35
Ingredients: 50 g chocolate-coated espresso beans; 1 TEASPOON Baking cocoa; 1 package (25 g) soluble chai latte powder; 100 g Icing sugar for turning; 7-10 Tbsp For about 350 g marzipan:; 200 g Almond kernels with skin; 150 g Icing sugar; 1-2 TABLESPOONS Rose water

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 35

50 g chocolate-coated espresso beans
1 TEASPOON Baking cocoa
1 package (25 g) soluble chai latte powder
100 g Icing sugar for turning
7-10 Tbsp For about 350 g marzipan:
200 g Almond kernels with skin
150 g Icing sugar
1-2 TABLESPOONS Rose water

Directions

1
Roughly chop the espresso beans. For the marzipan, boil up about 1 l water in a pot. Add almonds and bring to the boil. Simmer for 1-2 minutes at medium heat. Drain the almonds in a sieve, drain and let them cool down for about 5 minutes.
2
Press the almonds out of the skin with your fingers. Grind the peeled almonds very finely in 2 portions in the electric universal chopper, loosening any lumps of almonds from the edge of the mixer in between. Put them into a large bowl.
3
Sift in icing sugar. Add 1 tablespoon of liquid or rose water. Add spices according to recipe. Knead everything by hand to a smooth mixture, adding a little more liquid if necessary. Finally, mix in the espresso beans.
4
Form about 1 teaspoon marzipan mixture into balls about the size of a cherry.
5
Sift 100 g icing sugar and mix with chai latte powder. Turn marzipan balls in it.