Chocolate Pine Nut Balls

Preheat the oven to 175°C fan (conventional oven: 200°C) and line two baking sheets with parchment paper.

Place the flour in a large bowl and crumble the marzipan into small pieces.

Sift 250 g powdered sugar over the mixture, then add the cocoa, vanilla sugar and a pinch of salt.

Add the eggs and use the dough hooks of a hand mixer to knead everything into a smooth dough.

Quickly knead the pignoli (pine nuts) into the dough by hand.

Form about 45 evenly sized balls from the dough and place them on the prepared sheets.

Beat the egg yolk and cream, dip the balls into it and return them to the sheets.

Bake the balls for about 10 minutes, then remove from the oven.

Let the chocolate pine nut balls cool completely on a wire rack.

Mix 50 g powdered sugar with lemon juice to a smooth, thick glaze.

Put the glaze into a freezer bag, snip off a small corner and pipe small stars onto the balls. Then allow to dry.