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Bo Friberg

Marzipan Coffee Beans

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Preparation info
  • Yield:

    30

    decorations, ¾ inch long
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2¼ ounces (62 g) Marzipan, untinted
  • Unsweetened cocoa powder

Method

  1. Color the marzipan dark brown by kneading in a small amount of cocoa powder.
  2. Roll the marzipan into a rope, 13½ inches (33.7 cm) long. Cut the rope into 30 equal pieces.
  3. Roll 1 piece at a time between your palms to make it soft, then roll into a ball. Roll

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