Just another version of Havregrynskugler aka oat truffles.
- 180 g oat
- 75 g butter
- 75 g sugar
- 10 g unsweetened cocoa (I use Valrhona)
- 1 tablespoon espresso, cold
- 100 g marzipan (almond paste)
- 2 tablespoons cognac
In a stand mixer fitted with a paddle attachment mix butter, oats, sugar, cocoa, marzipan, coffee and cognac until you have a uniform texture. Add more cognac if needed.
Form small bite-size ball of the dough in your hands, and roll them in multicolored sprinkles.
Store the truffles in an airtight tin in the refrigerator.