Marzipan snowballs

Across Scandinavia, we spend time preparing a lot of little marzipan treats at Christmas, like these marzipan snowballs. I love making these because they look pretty and festive on a plate, along with biscuits, cookies and other treats. My kids love making them because they get to spray them with edible silver glitter.

We make little paper cones with handles, decorate them with colour and ribbon and hang them on the Christmas tree. I remember my Granny filling the cones with these little snowball treats for us kids to discover – as we hovered around trying to find out what was in our presents, teasing us from under the tree branches.

Marzipan snowballs
Peter Cassidy

MAKES 20

200g marzipan (63% almond content is the best for these sorts of treats, but you need at least a minimum of 50%)
120g good-quality white chocolate
100g desiccated shredded coconut
food-safe silver glitter (optional)

YOU WILL NEED
cocktail sticks/toothpicks

1. Cut the marzipan into 20 pieces. Roll each piece into a ball, then leave in the fridge so they are cold when you add the chocolate – this allows them to dry quicker.

2. Temper the white chocolate (see page 61 for instructions – tempering white chocolate can be tricky, but the easiest way is to melt half in a bain-marie, then remove from the heat and stir in the remaining half to cool it down quickly).

3. Gently insert a cocktail stick/toothpick into a marzipan ball, then dip it in the melted chocolate so that it has a thin covering. Roll the ball in the desiccated/shredded coconut and leave to set on baking parchment. Repeat wth the remaining marzipan balls.

4. Decorate with a little food-safe silver glitter, if you wish.

VARIATIONS
To flavour the marzipan, add a bit of finely grated orange zest when rolling the marzipan. For an adults-only version, 2 tablespoons Amaretto works well. For a more decadent version, roll the marzipan around pieces of Viennese nougat.

Recipe from ScandiKitchen Christmas: Recipes and traditions from Scandinavia by Brontë Aurell