Summary

Ingredients

• 100 g pistachios, chopped
• 400 g marzipan paste
• 250 g powdered suar
• 1 tablespoon rum
• 2 tablespoon kirsch
• Food coloring, red
• 250 g chocolate couverture, dark

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Instructions

1. Finely chop half of the pistachios. Knead 200 g marzipan with 100 g powdered sugar, rum and the chopped pistachios.
2. Knead the rest of the marzipan with the kirsch, the food color and 150 g powdered sugar.
3. Roll out both types of marzipan between cling film to form squares of the same size, approx. 1 cm thick.
4. Place the two marzipan plates on top of each other and press them down gently. Cut into approx. 2 cm squares and leave to dry on a wire rack for approx. 1 hour.
5. Melt the couverture and coat the cubes with it. Garnish with the remaining pistachios.