1. Cut the marzipan into small pieces and add together with the confectioners’ sugar, flour, cocoa powder, and espresso powder to a large bowl. Divide the egg – mix the egg yolk with the heavy cream and set aside. Add the egg white to the bowl and mix everything until you get a very sticky but smooth dough.

 

2. Preheat the oven to 300°F (150°C). Line a baking sheet with baking parchment. Shape about 25 small balls and place them on the baking sheet. Brush with the egg yolk mixture and sprinkle with some chopped pistachios. Bake for 20-22 minutes. Take out of the oven and let cool down on a wire rack