1 cup almond flour, finely ground (200 g)
1 cup confectioner's sugar sifted (150 g)
1 tablespoon freshly squeezed lime juice
1 tablespoon brandy
2 drops almond extract (optional)
1 small egg white
A few drops of red food coloring
200 g white chocolate, chopped
10 pistachios without shells, chopped (for garnish)
1 cup almond flour, finely ground (200 g)
1 cup confectioner's sugar sifted (150 g)
1 tablespoon freshly squeezed lime juice
1 tablespoon brandy
2 drops almond extract (optional)
1 small egg white
A few drops of red food coloring
200 g white chocolate, chopped
10 pistachios without shells, chopped (for garnish)
In a bowl, combine all the ingredients except for the egg white and red food coloring, whisking until well incorporated
Add the egg white and mix until fully incorporated
Transfer to a surface dusted with confectioner's sugar and continue kneading until a firm dough forms, but remains slightly tender
Add the red food coloring gradually, whisking the dough until it has an even color
With 1/2 cup of the dough, shape into balls and place in the refrigerator on a baking sheet until firm
In a double boiler over simmering water (do not let boil), melt the white chocolate, stirring gently with a wooden spoon
Transfer to a smooth surface and move the chocolate back and forth with a spatula to temper it
Check the temperature by placing a small amount on your lower lip; if it feels cold, it is ready
Set aside
Lining a baking sheet with parchment paper, set aside
Dip each marzipan ball into the melted white chocolate, then place onto the prepared baking sheet
Place a small piece of pistachio in the center of each ball, where the pallete leaves off
Refrigerate until the chocolate is set (about 7 minutes)
Serve at room temperature
Calorie count: approximately 87 per unit
