Ingredients
- marzipan without added sugar: 100 g
- ground pistachios: 30 g
- Matcha powder: 1 tsp
- hazelnut puree: 40 g
- cocoa butter: 30 g
- xylitol, ground to powder: 30 g
- chopped hazelnuts: 1 tsp
Preparation
Step 1
Roll out half of the marzipan thinly on a permanent baking mat or cling film.
Step 2
Knead the other half with matcha and finely ground pistachios, roll out separately as well and place on top of the first marzipan sheet.
Step 3
Melt cocoa butter in a water bath and mix with almond paste and xylitol.
Step 4
Fold in the chopped hazelnuts and allow to cool briefly. Spread on the green marzipan and roll up.
Step 5
Let cool, cut into pieces and top with pistachio puree.
