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Marzipan balls with sea buckthorn liqueur and almonds

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Ingredients for 1 servings:

  • 200 g marzipan paste
  • 50 g almonds (finely ground)
  • 3 tbsp liqueur (sea buckthorn liqueur)
  • Cocoa powder, for dusting

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Crumble the marzipan mixture, add the almonds and liqueur, and mix everything into a dough. Scoop out pieces of dough with a teaspoon, form into balls, and coat with cocoa powder. Refrigerate for a few hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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