Swedish punch rolls

Ingredients for 1 servings:

• 100 g butter, room temperature
• 100 g biscuits or sponge fingers, crumbled
• 100 g powdered sugar
• 4 tsp cocoa
• 2 tbsp rum
• 300 g marzipan paste
• some food coloring, green
• some powdered sugar
• some cake icing, dark

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Punschrulle, Dammsugare (like from the Swedish furniture store)

Knead the butter, cookie crumbs, powdered sugar, cocoa, and rum into a smooth mixture (add a little more butter if necessary). Refrigerate the mixture. Color the marzipan with food coloring and knead with a little powdered sugar. Roll out thinly. Remove the filling from the refrigerator and form into 5 cm long, 2 cm thick rolls. Cut the marzipan into rectangles and wrap the rolls in them, pressing the ends together. Melt the cake icing and dip both ends of the rolls in it. Let them dry on baking paper and store in the refrigerator, where they will keep for about 4 days.