- 200 g marzipan
- 50 g powdered sugar
- 50 g ground almonds
- 2 tablespoons amaretto
- 200 g nougat
- 30 g semisweet chocolate
- 1 teaspoon pistachios
Sieve the powdered sugar. Knead together marzipan, powdered sugar, almonds and Amaretto. Cut the marzipan mixture into 4 equal parts. Roll out each part in a rectangular shape (15 cm by 12.5 cm). Melt the nougat in a water bath and stir until creamy. Put one third of the nougat on one marzipan plate, then add another plate. The final plate remains without nougat. Put it in the fridge for 2 hours. Melt the chocolate and cover the top, decorate with pistachios. When cold, cut into dices.
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