Marzipan and pistachio truffles

 

Let’s make something Christmassy shall we? Marzipan is very traditional at this time of the year, but did you know how easy it is to make your own marzipan at home? Not to mention the fact that homemade marzipan tastes amazing!

 

 

The last time I made my own marzipan was quite a while ago to make some cherry marzipan truffles. Honestly, I don’t know why I don’t do it more often – it’s so quick and tastes better than the store bought version. These truffles are dipped in dark chocolate and finished off with a sprinkling of salted pistachios, it’s a heavenly combination!

 

 

I have used ground almonds in this recipe for convenience, but you could grind up your own blanched almonds, or even raw almonds (I have done this in the past, the colour will be a lot darker and the texture more grainy but it does work). Serve these dark chocolate marzipan truffles after dinner as a sweet treat, or package them up as a beautiful edible gift for the marzipan lovers in your life.

 

 

Cook’s notes:

  • The marzipan can be made ahead of time. Wrap well and store in a cool, dark place until needed.
  • This recipe makes 360g marzipan (just in case you want to use the marzipan in a different dish).

 

MARZIPAN AND PISTACHIO TRUFFLES

  • 375ml (1½ cups) ground almonds
  • 250ml (1 cup) icing sugar
  • 10ml (2 tsp) almond essence
  • 5ml (1 tsp) rose water
  • 1 large egg white
  • 100g dark chocolate (or milk chocolate), finely chopped
  • 15ml (1 tbsp) finely chopped pistachios
  • edible gold glitter, to decorate (optional)

1.) Make the marzipan by placing the ground almonds in a food processor. Sift in the icing sugar and blitz for a few seconds to combine. Add the almond essence and rose water and blitz again.

2.) Whisk the egg white lightly with a fork. Add half the egg white  to the almond mixture and pulse to combine. Gradually add the remaining egg white until the mixture comes together. Tip the mixture out onto a clean work surface and knead together.

3.) Halve the marzipan, then divide each half into 12 equal pieces. Roll the pieces into balls and set aside. Place a sheet of baking paper on a tray. Melt the dark chocolate carefully in the microwave or over a pot of boiled (not boiling) water. Dip each marzipan ball in the chocolate, drain the excess and carefully place on the baking paper.

4.) Leave the truffles to start setting. Once they are starting to set on top sprinkle with chopped pistachios. Once completely set sprinkle with edible glitter and serve.

 

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