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No-Bake German Chocolate Cookie Balls

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Ingredients

	cookie dough
	450 g speculaas
	75 g ground almonds
	75 g finely chopped almonds
	75 g mascarpone cheese
	1/2 organic orange
	decoration
	200 g dark chocolate
	200 g white chocolate
	30 g finely chopped pistachios
	30 g finely chopped cranberries
	30 g finely chooped almonds

No-Bake German Chocolate Cookie Balls

Name: No-Bake German Chocolate Cookie Balls
Total time: 45 min
Ingredients: speculaas: 450 g; almonds: 75 g ground; almonds: 75 g finely chopped; mascarpone cheese: 75 g; orange: 1/2 organic; chocolate: 200 g dark; chocolate: 200 g white; pistachios: 30 g finely chopped; cranberries: 30 g finely chopped; almonds: 30 g finely chooped

Cuisine:

Germany

45 mins
Medium

Ingredients

cookie dough
450 g speculaas
75 g ground almonds
75 g finely chopped almonds
75 g mascarpone cheese
1/2 organic orange
decoration
200 g dark chocolate
200 g white chocolate
30 g finely chopped pistachios
30 g finely chopped cranberries
30 g finely chooped almonds

Directions

German Chocolate Cookie Balls

are very easy to make and perfect for holiday gifts or parties. These soft and chewy cookie balls are made of spiced shortcrust pastry (Speculaas), almond and mascarpone. It has bite sized, chewy and dipped in melted chocolate. My husband and I really love this simple treats. It looks so colorful and delicious.

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Note :

This recipe can make up to 45-50 cookie balls.
You can use butter shortcrust pastry instead Speculaas.
You can add a little more mascarpone, in case the dough is too dry.

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Steps

1 Done	Crush Speculaas into fine crumbs with blender.
2 Done	cookie dough In a large bowl, mix the Specullas crumbs, ground almonds, chopped almond, mascarpone, 3 Tablespoon of fresh orange juice, and a pinch of orange zest. Mix them all together until well-combined.
3 Done	Place a piece of parchment paper over a large plate or cookie sheet. Grease your hands with non-stick cooking spray. Scoop out small spoonfuls of the dough and gently roll into a ball. Place the balls on the parchment paper.
4 Done	Melt the dark and white chocolate in the microwave for about 2 minutes, stirring every 30 seconds, until melted and smooth. Use a fork to lower the balls into the melted chocolate, turning them to coat. Place on the parchment paper.
5 Done	garnish Sprinkle the chocolate balls with some cranberries, pistachios and almond before the chocolate sets. Store in airtight container at room temperature. If you live in a warmer/humid climate, place them in the fridge.