Just another version of Havregrynskugler aka oat truffles.

Ingredients:

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

Directions:

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.