Pistachio Balls

In a bowl, knead the marzipan together with the powdered sugar and the finely ground pistachios until a uniform mixture forms.

Coarsely chop the white couverture and slowly melt it in a bowl over a warm water bath.

Form equal-sized balls from the marzipan-pistachio mixture and place them on parchment paper.

Dip the balls one by one into the melted couverture, let them drain, and place them back on the parchment paper.

Decorate as desired and let the pistachio balls rest until the couverture has set.

Store in a cool place, but not in the freezer; well wrapped, the balls keep for about 2 weeks.