Christmas confectionery
Ingredients
100 g raisins
100 ml sea buckthorn juice
250 g marzipan
25 g powdered sugar
1 Tbsp cappucino powder
100 g dark chocolate coating
1 Tbsp chopped almonds
Preparation
First, soak the raisins in the sea buckthorn juice overnight so that the dried fruits can absorb as much as possible.
The next day, let the raisins drain briefly...
...and then with the marzipan, the powdered sugar and the cappucino powder...
...knead carefully.
Then form small balls out of the mixture.
Melt the dark couverture in a water bath, dip the balls into the melted chocolate,...
...sprinkle the top with a few pieces of chopped pistachios and then drain well and let dry. Then store the finished confectionery in the fridge!
Merry Christmas!!!
[Translated from here.]
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