CakeChristmas
CakeChristmas
Spiral flat lumps of ivory marzipan and dark brown prune dates, small shards of nuts in the cup; no sandwich nuts or whole fruit stuffed.
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Chic & Elegant / Fruit & confectionery

Marzipan Spirals with Dried Fruit

A recipe by CakeChristmas / Updated on 30 October 2026.

Dates and finely chopped prunes form a layer in a roll of marzipan, with crushed nuts. The cold roll is cut into spiral bites.

1 roll of 20 cm; 24 bites of about 8 mm / Dates and finely chopped prunes form a layer in a roll of marzipan, with crushed nuts. The cold roll is cut into spiral bites.

12Indicative portions
35 minPreparation
0 minBaking
2 hRest & Cooling
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Dates and finely chopped prunes form a layer in a roll of marzipan, with crushed nuts. The cold roll is cut into spiral bites.

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Original quantity: 12 servings.

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Preparation

  1. Check for kernels and chop very finely dates and prunes. Crush them together with a coarse dough fork. Finely crush walnut kernels.
  2. Spread 200 g of marzipan between two papers in rectangle of 20 x 26 cm, about 3 mm. Remove the upper paper.
  3. Spread the fruit paste in a regular layer, leaving 1 cm free along one side of 20 cm. Sprinkle the nuts and press lightly. Roll from the side opposite the margin to get a roll 20 cm long, without enclosing the paper.
  4. Wrap in film and refrigerate for 2 hours. Unpack, roll the cylinder slightly in the caster sugar and then parry its ends.
  5. Cut 24 slices of about 8 mm, with a blade wiped between the cuts. Place the spirals flat and serve the small offcuts apart.

Preserve and Serve

5 days in the refrigerator, in a closed box.

Baking tips for this recipe

  • Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
  • Prepare containers and utensils before starting mixes to follow the steps without interruption.
  • Watch the texture indicated at each step and respects the rest times before service or assembly.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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