These little cuties are perfect to make with left over cake and make a sweet addition to any dessert table or just together with a cup of tea on a rainy autumn day. By changing the color of marzipan and perhaps dipping the ends in sprinkles, you can really change up their appearance. Imagine them in black with gold non-parelis.. I think it could look really cool!
For 16 punch rolls you need:
- 270 g cake or cookie crumbs
- 50 g butter (room temperatured)
- 5-10 g cocoa powder
- Punch or arrack aroma to taste
- 200 g marzipan
- 100 g dark chocolate
1.. Mix crumbs, butter and cocoa powder together to a smooth dough. Add punch to taste, just be careful not to add too much. You easily get “taste blind” so if possible – have someone else taste it as well.
2.. Weigh the dough and divide it into four equal pieces. Roll each piece into a long and thin sausage, approx. 1,5-2 cm in diameter. The dough is quite crumbly so rather than rolling, try pressing it into shape!
3.. Wrap the sausages in saran wrap and put them in the freezer for 15-20 minutes, or until they are firm.
4.. Roll out 1/4 of the marzipan at a time to 2-3 mm thickness and wrap the sausages one by one in marzipan.
5.. Put the rolls, seam facing down, on a piece of baking paper and cut each into four pieces.
6.. Put the rolls in the fridge and temper the chocolate.
7.. Dip the ends of each punch roll in chocolate and put them back on the baking paper until the chocolate sets.
8.. Store your rolls in the fridge!
Thanks for looking, and happy baking! 🙂