My Boozy Marzipan Speculoos Truffles are the perfect last minute Christmas gift – that is, if you can part with them !
Today I share with you one of my most cherished Christmas recipes! Boozy Marzipan Speculoos Truffles ! Like most of my Christmas related recipes, this also happens to be a German recipe (as you can tell by the amounts of marzipan and ground spekulatius cookies) which I adapted to my personal taste.
These Boozy Marzipan Speculoos Truffles are the perfect edible present! They hold their shape really well and don’t require cooling! Just put them into a (handcrafted?) Box or bag and store them at room temperature until it’s time for presents!
The recipe is more than simple! No baking required! All you have to do is grind some cookies and knead them into marzipan. As a glue we use fun ingredients like bitter orange jam, rum, amaretto and a tsp of gingerbread spice ( 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg).
I like to dip my Marzipan Seculoos Truffles into melted white chocolate to give them that slight crunch when you bite into them! To mix things up a bit, I roll every other Speculoos Truffle in unsweetened coconut flakes right after dipping!
For the Marzipan Speculoos Truffles, you need Speculoos Cookies. I have seen them a lot in Canadian Supermarkets lately but you might just as well order them online if you are not in a hurry. If you order them, I recommend these Speculoos Cookies – quite delicious.
For 35 Boozy Marzipan Speculoos Truffles
200 g Marzipan
200 g Speculoos Cookies
1 tsp gingerbread spice (see above)
2 tbsp amaretto liqueur
2 tbsp rum
2 tbsp orange marmalade
200 g white chocolate
100 g unsweetened coconut flakes
Heat the orange jam in a small pot or in the microwave for a couple of seconds. Take off heat and stir well. Grind cookies in a food processor and grate the marzipan ( I find it helps to put the marzipan in the fridge to firm it up a bit) .
Kneat all the ingredients apart from chocolate and coconut together until a homogeneous dough forms. Let the truffle dough rest while you melt the white chocolate in the microwave or over a baine marie.
Roll the truffles using about 1 tsp at a time, dip the truffles into the white chocolate and roll about half of them in the grated coconut flakes. Let them cool on a wire rack until the chocolate has set.
Store at room temperature in cookie tins.