Christmas Calendar 2018 - Marzipan rolls with speculoos filling

I think it is time to start making various sweet treat for the fast approaching Christmas, which you can serve for some of the Christmas guests coming by in the next 1-2 weeks.

The Christmas sweet treat in form of marzipan rolled with a filling some kind is a very classic Danish Christmas treat.

You can have a look here as will for other suggestions for the filling part:

• Marzipan roll with alcoholic fruit filling
• Marzipan roll with nougat filling

The marzipan roll with walnuts as decoration is the classis marzipan roll with nougat filling. The other roll is marzipan with a filling of speculoos pasta (brought on tour to Alsace in June) decorate with pecan nuts.

You can either make one roll or 3 smaller rolls. The advantages of the smaller rolls is, that you can always serve a "fresh" roll during the Christmas period.

Marzipan roll with speculoos filling: - 1 big roll or 3 smaller rolls

• 200 g marzipan
• 100 g speculoos paste
• 100 g dark chocolate
• pecan nuts - optional

1. Start by rolling the marzipan thin. I sprinkle with icing sugar below and on top of the marzipan and move it around after some rolling movements, so it does not stick to the surface.
2. Stir the speculoos pasta, so it is more easy to spread on top of the marzipan. 
3. Add the speculoos pasta on top of the marzipan in a thin layer. 
4. Role the marzipan into a role.
5. Temper the dark chocolate. First covering the upper part of the marzipan roll. Let the chocolate set, before you turn the roll upside down.
6. Coat the bottom of the marzipan roll with tempered dark chocolate. Let the chocolate coating set, before you turn the roll around again.
7. Finish by adding pecan nuts on top of the marzipan roles using tempered dark chocolate as "glue" to stick the pecans on.