Yield: ~20 Cocoa Dusted Marzipan Balls
Ingredients
- 1 cup powdered sugar (or non-sugar sweetener alternative)
- 1 cup blanched almond flour
- 1 tbsp water
- 1 tsp almond extract
- 4 tbsp cocoa powder
- 1 tsp cinnamon or espresso powder (optional)
Utensils
- food processor (recommended)
- small-medium size bowl
- storage container (optional)
- parchment paper (optional)
Let’s Make It!
- Add the sugar and flour into the food processor, mix until it’s a fine powder.
- Add water and almond extract, combine in food processor until dough is malleable but not too moist. Dough should feel almost like Play-Doh or fondant. If it’s too dry, add a little bit of water, if it’s too moist, add almond flour and sugar.
- Combine cocoa powder and cinnamon or espresso powder if you have it in a bowl.
- With the dough finished, make a few little balls and place them in the bowl of cocoa powder. Lightly shake to coat, spoon them out onto a dish.
- Continue doing this until there’s no more dough. If some of the balls start to show some wetness through the dusting, redust.
- Store in airtight container at room temperature or in the fridge for several days to weeks, or freeze for several months.
Notes & Alternatives
- If you find the dough not sweet enough, add more sugar. On the other hand, if it’s too sweet, add more flour. Be sure to compensate with liquid though.
