John Myers
Pralines: Apricot and Marzipan Fruit Balls
The perfect pralines: apricot and marzipan fruit balls recipe with a picture and simple step-by-step instructions.
- 125 g Apricot paste
- 50 g Marzipan
- 1 tbsp Honey or maple syrup
- 30 g Popped amaranth
- 30 g Sesame
- 100 g Ground roasted almonds
- 1 Msp Ground vanilla or vanilla powder
for decoration:
- 5 tbsp Desiccated coconut, flaked almonds, sesame seeds, tiger nuts, each previously roasted without fat
- First of all: I found the apricot paste in the organic shop. You can also simply use the same amount of dried apricots with the other ingredients in the food processor to make a smooth mass.
- Work the above ingredients into a mass with your hands. With wet hands, roll into small balls and roll in desiccated coconut (or see one of the alternatives above). Chill in the refrigerator for approx. 1 – 2 hours until the balls have set.
- The fruit balls last about 3 – 4 weeks. The specified amount is sufficient for 30 – 40 pieces, depending on how big you roll the balls. You can also omit the popped amaranth, then increase the amount of ground almonds to 130 g.
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