Nut-Amaretto pralines with cornelian cherry syrup

Ingredients for 1 servings:

• 200 g marzipan paste
• 100 g powdered sugar
• 1 cl Amaretto
• 1 shot of syrup (homemade cornelian cherry syrup)
• 40 g almond(s), ground
• 30 g almond flakes
• 30 g hazelnuts, coarsely chopped
• 25 g dark chocolate coating, grated
• 100 g dark chocolate coating for dipping

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Coarsely grate the marzipan, pour in the Ameretto and cornelian cherry syrup. Sift the powdered sugar through a sieve and mix in, along with the shaved chocolate or dark chocolate. Mix everything well and then stir in the almond flour, almond slivers, and chopped hazelnuts. Roll a roll and then separate the individual pieces, one by one, for each praline and shape each into a ball. Dip the rolled balls into the warmed dark chocolate, which has been melted in a bain-marie. Remove them with a praline fork or other tool and place them on baking paper to set. I also sprinkled a few pieces of hazelnuts from the chopped nuts on top as decoration. Let them cool overnight in a cool place (bedroom) and then place them in praline molds.