Snowman in the winter forest

Ingredients for 1 servings:

• 200 g marzipan paste
• 2 tbsp light jam
• 200 g speculatius biscuits
• 4 tbsp Amaretto
• 1 tbsp powdered sugar
• 300 g white chocolate coating
• 150 g desiccated coconut
• 12 waffles, round (rice waffles)
• 500 g flour (type 405)
• 1 egg(s)
• 1 egg yolk
• 1 pinch of salt
• 120 g sugar
• 200 g butter
• Food coloring, red for the nose
• Dark chocolate coating for hats, buttons and eyes

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Small gift idea for the winter and Christmas season

For the shortcrust pastry, sift the flour onto a work surface or into a bowl, add the egg and egg yolk. Add the butter in small pieces to the flour, sprinkle with salt and sugar, and work everything into a firm dough with floured hands, working from the outside in. Wrap the dough in cling film and chill for about 1 hour. Roll out on a lightly floured surface to about 3-4 mm and cut out 12 x two different sized Christmas trees. Place on a baking tray lined with baking paper and bake in a preheated oven for 13-15 minutes until golden brown at 160°C fan/convection oven (180°C electric oven). Melt half of the chocolate coating and spread it over the Christmas trees on both sides, then roll in coconut flakes. Set aside to dry. For the snowmen: Knead 1 teaspoon of marzipan with a little red food coloring and shape it into 12 carrots, each about 1 cm in size. Set aside on a plate to dry. Heat the jam and pass through a sieve. Place the speculatius biscuits in a freezer bag and crush them very finely with a rolling pin; there should be no lumps left. Knead the remaining marzipan with the jam, liqueur, powdered sugar, and speculatius crumbs. Form 12 10g balls of marzipan dough for the heads and 12 20g balls for the bodies. For the hats, take 24 5g pieces each and form 12 hat plates and 12 cylinders and place them on the hat plates. Heat the remaining white chocolate; it should be viscous. Dip the balls in the white chocolate, let them drain slightly, then immediately roll them in coconut flakes and let them dry. Melt the dark chocolate and dip the hats in it, let them drain and let them dry. Cover each rice cake with melted white chocolate and press into the coconut flakes. Heat the remaining white chocolate again until it thickens slightly; if necessary, add a few drops of water to make it thicker. Glue the small ball to the large ball with a little chocolate and let it set. Glue the nose on with a little white chocolate, and glue the hats onto the snowmen’s heads in the same way. Use a little dark chocolate to paint the eyes and buttons and let dry again. Glue the snowman and two fir trees to the rice cake with a little white chocolate.