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Thursday, December 27, 2012,10:30 PM by
J.Sujatha

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PISTACHIO & MARZIPAN HEARTS

Serves :
6

Preparation Time :
40 minutes

Preparation Method :

  • Knead the marzipan, powdered sugar, finely chopped pistachio nuts, and the liqueur using the dough hook of an electric mixer.
  • Sprinkle a work surface with sifted powdered sugar and roll the dough to a thickness of 1 cm.
  • Cut out the hearts, using a heart-shaped cookie cutter sprinkled with powdered sugar.
  • Cover the heart shapes with aluminum foil and leave them to set for at least one hour in the refrigerator.
  • Chop the couverture into small pieces and stir in a bain-marie or basin over hot water on low heat until smooth.
  • Prick the marzipan hearts one-by-one with a cocktail stick and dip them in the couverture.
  • Smooth the tops with a wet metal spatula and place the hearts on wax paper.
  • Press the pistachio nuts on top and leave the candies to harden

INGREDIENTS

  • 200 grams plain marzipan
  • 175 grams sifted powdered sugar 
  • 4 tablespoon finely chopped pistachio nuts 
  • 1 tablespoon cherry brandy or apricot liqueur
  • Extra powdered sugar for sprinkling 
  • 200 grams plain chocolate couverture 
  • Halved pistachio nuts for decoration

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