Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Havregrynskugler med cognac

Havregrynskugler - Oat "truffles" with Marzipan and Cognac

Christmas, Holiday, Sweets and CandyTove Balle-PedersenComment
Oat "truffles" with Marzipan and Cognac

Oat "truffles" with Marzipan and Cognac

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.