Pistachio Marzipan Balls

For the pistachio marzipan balls, lightly toast the pistachios in a pan without adding any fat. Let cool and set aside a handful of pistachios. Finely grind the remaining pistachio kernels. Coarsely chop the marzipan. Knead ground pistachios, powdered sugar, marzipan and Grand Marnier into a smooth mass. Form balls. Coarsely chop the pistachios set aside.

Prepare the chocolate coating for the dipping mass or use pre-made dipping mass from a specialty store. Dip the pistachio-marzipan balls into the couverture using a pair of chocolate tongs, carefully wipe the coated chocolates off the edge of the bowl to avoid “feet”, and let them dry slightly on a draining rack. Decorate the pistachio-marzipan balls with the chopped pistachio kernels and allow to cool completely.

Preparation Tip:

For an even more intense almond flavor, replace the Grand Marnier with almond liqueur in this recipe for pistachio marzipan balls.

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