Chocolate-Pistachio Marzipan Spirals

For our second bake-off using one of Rose Levy Beranbaum's cookbooks, we chose to do something from her "Rose's Christmas Cookies" cookbook. The rules offered a lot of latitude. We could choose either a bar or a filled cookie. It didn't dawn on me until after I tasted these that they weren't technically a cookie but more of a candy. (the fact that I didn't have to turn on my oven should have clued me in on this)



The most time consuming step was shelling the pistachios and the most difficult step was getting the skins off of the pistachios. However, none of these task were daunting or impossible. Baking the pistachios for 10 minutes in a 350 degree oven help in removing the skins.

To make the marzipan, I processed the pistachio nuts, powdered sugar, corn syrup and glycerin in a food processor until in formed a dough, then I kneaded it for 3 minutes.

If you’ll notice, my marzipan is VERY green. The recipe said to use just a dab of green paste. I stuck my toothpick half-way into the paste and used whatever food coloring clung to it. I almost added more coloring because the green doesn’t come through until you start kneading it. Thank goodness I didn’t add more!

I'm sorry I don't have a picture of the marzipan rolled out. My sister called me while I was doing this step and I forgot to take pictures. I rolled the marzipan between two sheets of plastic wrap to 1/16th of an inch then spread chocolate ganache on it. I placed the ganache covered marzipan in the refrigerator for 10 minutes for the ganache to firm up then rolled it up like a jelly roll, painted it with egg white then rolled it in chopped nuts.

At first bite, the brute force of the chocolate is dominant overall but then as the marzipan melts on your tongue the chocolate mellows and there is a subtle pistachio finish. Very interesting indeed.

This would be a great dessert to make in the summer time because you do not have to turn your oven on. But the best thing about the Chocolate-Pistaschio Marzipan Spiral is you can make them several weeks or months in advance. They store very well in the refrigerator or freezer. I plan on serving them on May 22nd at a get together at our house. I love foods that you can make ahead of time. It reduces the stress of entertaining!

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