Pistachio Marzipan Truffle

For the pistachio-marzipan truffles, heat 3 tablespoons of milk with the marzipan, stirring until smooth. Gradually add the amaretto and stir in the pistachios. The mixture should be kneaded until nice and smooth.

Line a baking tray with baking paper and pipe the truffle mixture in a ball shape using a piping bag.

Now let the pistachio marzipan truffles dry. (best overnight).

Heat the chocolate in a bain-marie and dip the truffles in it. Let them dry on a grid or baking paper. Just before the chocolate is completely solid, decorate each truffle with a pistachio.

Preparation Tip:

The Pistachio Almond Truffles are a particularly fine Christmas cookies recipe. It is also perfect as a small gift.

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