Marzipan Confections

Toast pistachios and pine nuts separately in a dry pan for a short time, then remove and let cool completely.

Set aside 50 g of pine nuts for decoration.

Grind the pistachios and the remaining pine nuts separately in a food processor until finely ground.

Set aside 2 tablespoons of ground pistachios for decoration.

Roughly dice the marzipan and quickly knead it smooth with the ground pistachios, ground pine nuts, powdered sugar and orange liqueur using the dough hooks.

Roll the marzipan mixture between a slit-open freezer bag into a rectangle of about 21 × 15 cm.

Cut out stars, hearts or other shapes (about 3 × 3 cm) or slice the marzipan sheet into equally sized pieces.

Pass the orange marmalade through a fine sieve and brush the confections thinly with it.

Melt the milk couverture over a hot water bath.

Place each piece on a fork, dip the bottom into the chocolate and set it on baking paper.

Immediately sprinkle the confection with the reserved ground pistachios and pine nuts.

Let the confections dry completely and place them in paper cups before serving.

Store in tightly sealed tins and layer them separated with baking paper.