ReceptnaptárJapanese ball
Japanese balls are a no-bake, flourless old Hungarian Christmas sweet: almond marzipan mixture coated in apricot jam and chocolate shavings. The white and pink balls look lovely on a platter. Children can easily help make them.
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Ingredients
Method
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- Work the ground almonds with the icing sugar, egg yolk and lemon juice in a food processor or mortar until you get a smooth, non-sticky, marzipan-like mixture.
- Divide it in two. Mix a few drops of maraschino and red colouring into one half and leave the other white.
- Form walnut-sized balls from both colours and chill them for 30 minutes so they firm up.
- Thin the apricot jam to a loose paste with a little hot water.
- Dip the balls in the thinned jam, then roll them in the grated chocolate until completely covered.
- Put them in paper cases and rest in the fridge for 1-2 days so the coating dries. They keep for 1 week in a tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use finely ground almonds.
- If sticky, add a little icing sugar.
- Chill the balls after shaping.
- They can also be rolled in desiccated coconut.
Frequently asked questions
Gluten-free?
Yes, there is no flour.
How long do they keep?
1 week in a tin in the fridge.
Similar recipes
- Apricot-almond sweets · Hungarian
- Walnut delicacy · Hungarian
- Julia slices · Hungarian
- Hussar buttons · Hungarian
- Clafoutis aux abricots (apricot almond clafoutis) · French
- Prinzregententorte (Bavarian Prince Regent cake with chocolate buttercream and glaze) · German
More hungarian ideas
- Tea biscuits that keep for weeks
- Chocolate cake
- Hazelnut kisses
- Reichenau twice-baked biscuits
- Vitality cake
- Aniseed pretzels
- Mocha slice
- Bur ball
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