Jólakonfekt

Christmas confectionery

 
Ingredients
 
100 g raisins
100 ml sea buckthorn juice
250 g marzipan
25 g icing sugar
1 tsp instant cappuccino powder
100 g dark chocolate
1 tsp chopped almonds
 

Preparation
 
First, soak the raisins overnight in the sea buckthorn juice.

The next day, briefly leave the raisins to drain.
 

Add marzipan, powdered sugar and cappuccino powder...
 

... and knead gently.
 

Shape the dough into small balls.
 

Melt the dark chocolate in a bain-marie and dip the balls into the melted chocolate. 

Sprinkle a few pieces of chopped pistachios on top. Drain well and allow to dry. Place the confectionery in the refrigerator!
 

Merry Christmas!!!