Crispy marzipan pralines
Recipes
200 g marzipan paste,
60 g pine nuts,
50 g powdered sugar,
4 Eßl. Orange liqueur;
Shell:
1 Rice Crispies Package (375 g), 600 g whole milk couverture.
marzipan, ground pine nuts, Knead the powdered sugar and orange liqueur well. Small balls with your hands (about 6-7 g) to form. Put the balls in the melted couverture using a praline fork (see box on page) diving. Drain the balls and roll them in the rice crispies. Are the globules solid, put on a praline fork, Immerse again in the tempered couverture and drain on a wire rack (per piece approx. 130 Calories).