Gluten-Free Hazelnut Marzipan Rolls is a sweet and soft-centered pastry. Inside are hazelnut cake crumbs and cocoa. A perfect treat for any occasion. Nestled around the pastry is a thin layer of hazelnut marzipan. Ending with the ends dipped in chocolate. Nevertheless, they would make a perfect dessert for high tea or a bridal shower. A delicate and tasty treat. A new twist on an old vintage Swedish recipe. 
Notes On Marzipan:
If you are not familiar with Marzipan read my blog post What is Marzipan and Decorating. Traditionally, Marzipan is made with powdered sugar and almonds. However, any nut can be used.
Marzipan is a European Traditional confectionery. Often eaten year-round. In particular, during the Christmas holidays. A new twist on an old vintage Swedish recipe. Recently I shared with you my version of Dammsuagre. Instead of almond marzipan, it starts with Hazelnut Marzipan, hazelnut cake crumbs, and Frangelico. Last but not least, the ends are dipped into white chocolate. Refined White Chocolate can be found on Amazon.
It should be noted any cake or muffin crumbs may be used. However, I use Gluten-Free Mini Hazelnut Cake.
Gluten-Free Hazelnut Marzipan Rolls:
Traditionally, Sweden has a treat called Dammsugare (Vacuum Cleaners) which I called Gluten-Free Marzipan Chocolate Rolls. Which incidentally, are sole at IKEA in the USA. Consequently, it inspired me to create this recipe. Needless to say, it can be made with or without Fangelico alcohol. Therefore making this recipe is very versatile. Frangelico is Hazelnut Liqueur. Either way, these are tasty little pastries.
For Halloween Shaped into Mummy Fingers
Additionally, shape into mummy fingers. Make for a host gift or party treats. Hence, fun treats for Halloween. Not only, are they great for Halloween but would make an excellent stocking stuffer or candies in an Easter Basket.
Gluten-Free Hazelnut Marzipan Rolls
Ingredients:
- 1/2 cup butter
- 4 tbsp vanilla powdered monk fruit
- 2 tbsp cocoa powder
- 1 1/2 cups gluten-free cake or muffin crumbs (or six-inch cake)
- 4 tbsp Frangelico or bourbon* (optional)
- 1 tsp hazelnut flavoring
- 12 oz homemade hazelnut marzipan
- 2 1/2 oz refined sugar-free white chocolate
Directions:
First, place butter, monk fruit sweetener, and cocoa powder into a food processor and whizz briefly until blended. Add the crumbs and Frangelico and process until blended.
Remove the batter and divide it into 2. Cut out two 15-long pieces of plastic wrap. Place one piece of batter into each piece of plastic wrap. Roll the candy batter into long rolls that look like sausages. Try to make each roll even in diameter, easier said than done.
Lay down another sheet of plastic wrap and sprinkle powdered monk fruit sweetener. Roll out the marzipan into a thin sheet. cut into 2 1/4 inch wide strips. Cut each of your rolls into 2.5-inch pieces. Each roll should get 10-12 pieces. Roll each candy piece up with marzipan leaving the ends exposed. Finally, them in the fridge for 30 minutes.
Place white chocolate chips or pieces into a micro-safe bowl. Finally, place it in the microwave and process it for one minute. Remove, stir, and repeat (until the chocolate is melted). However, it is very important to stir the whole time to prevent burning, until melted.
Dip one end of each candy into the white chocolate mixture and transfer it to a piece of parchment paper. Once done dipping one side of all the candy place in the fridge for 20 minutes. Remicrowave the white chocolate. Place white chocolate in the microwave and process for one minute. Continue stirring. Repeat until the chocolate is melted.
Remove the candy and dip the other end into the white chocolate. Once dipped place back onto a sheet pan lined with parchment paper. Place back into the fridge until the chocolate and marzipan are firm.
Important Recipe Notes:
If making it For Kids: Don’t add the Frangelico into the crumbs.
Consequently, any leftover cake or muffin crumbs or crumbs from a six-inch cake will yield 3 cups. First and foremost, a ruler to make sure the rolls are the same size. Most importantly, use separate knives to cut the candy batter and the marzipan to avoid getting chocolate stains on the marzipan. Last but not least, ensure your hands are free of chocolate stains when handling the marzipan. They freeze well.
Gluten-Free Hazelnut Marzipan Rolls
Equipment
Ingredients
- 1/2 cup of butter
- 4 tbsp powdered monk fruit
- 2 tbsp cocoa powder
- 1 1/2 cup gluten-free cake or muffin crumbs (or six-inch cake)
- 4* tbsp Frangelico Optional
- 1 tsp hazelnut flavoring
- 12 oz homemade hazelnut marzipan
- 2 1/1 oz refined sugar-free white chocolate such a Lily's
Instructions
- First, place butter, monk fruit sweetener, and cocoa powder, cake crumbs into a food processor and whizz briefly until blended.1/2 cup of butter, 4 tbsp powdered monk fruit, 2 tbsp cocoa powder
- Add the crumbs, hazelnut flavoring, and Frangelico and process until blended.1 1/2 cup gluten-free cake or muffin crumbs (or six-inch cake), 4* tbsp Frangelico, 1 tsp hazelnut flavoring
- Remove the batter and divide it into 2.
- Cut out two 15-long pieces of plastic wrap.
- Place one piece of batter into each piece of plastic wrap.
- Roll the candy batter into long rolls that look like sausages.
- Try to make each roll even in diameter, easier said than done.
- Lay down another sheet of plastic wrap and sprinkle powdered monk fruit sweetener.
- Roll out the marzipan into a thin sheet. cut into 2 1/4 inch wide strips.12 oz homemade hazelnut marzipan
- Cut each of your rolls into 2.5-inch pieces.
- Each roll should get 10-12 pieces.
- Roll each candy piece up with marzipan leaving the ends exposed.
- Finally, them in the fridge for 30 minutes.
- Place white chocolate chips or pieces into a micro-safe bowl.2 1/1 oz refined sugar-free white chocolate
- Finally, place it in the microwave and process it for one minute.
- Remove, stir, and repeat (until the chocolate is melted).
- However, it is very important to stir the whole time to prevent burning, until melted.
- Place white chocolate chips or pieces into a micro-safe bowl.
- Finally, place it in the microwave and process it for one minute.
- Remove, stir, and repeat (until the chocolate is melted).
- However, it is very important to stir the whole time to prevent burning, until melted.
- Dip one end of each candy into the white chocolate mixture and transfer it to a piece of parchment paper.
- Once done dipping one side of all the candy place in the fridge for 20 minutes.
- Remicrowave the white chocolate.
- Place white chocolate in the microwave and process for one minute.
- Continue stirring.
- Repeat until the chocolate is melted.
- Remove the candy and dip the other end into the white chocolate.
- Once dipped place back onto a sheet pan lined with parchment paper.
- Place back into the fridge until the chocolate and marzipan are firm.
- Consequently, any leftover cake or muffin crumbs or crumbs from a six-inch cake will yield 3 cups.
- First and foremost, a ruler to make sure the rolls are the same size.
- Most importantly, use separate knives to cut the candy batter and the marzipan to avoid getting chocolate stains on the marzipan.
- Last but not least, ensure your hands are free of chocolate stains when handling the marzipan.
- They freeze well.
Making For Kids
- Don't add the Frangelico into the crumbs.
Notes
| Nutrition Facts | |
|---|---|
| Servings 24.0 | |
| Amount Per Serving | |
| calories 116 | |
| % Daily Value * | |
| Total Fat 9 g | 14 % |
| Saturated Fat 3 g | 13 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 10 mg | 3 % |
| Sodium 44 mg | 2 % |
| Potassium 38 mg | 1 % |
| Total Carbohydrate 10 g | 3 % |
| Dietary Fiber 2 g | 9 % |
| Sugars 1 g | |
| Protein 2 g | 4 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA | |
Nutrition
