In Denmark we usually get "kransekage" with a glass of champagne when the clock strikes midnight.

A very odd combo, because they are very sweet tasting, and champagne is often very dry but nevertheless...

750g marzipan - 300g confectioners sugar - 1½ pasteurized eggwhite - 400g dark chocolate with a fairly high amount of cocoa (ex. 50%) - 250g nougat
Royal icing of eggwhite and confectioners sugar - 300g chopped pistacchios.

Blend ingredients and fridge for 3-4 hours or night over.
I find that the easiest way to shape the cakes is to make a "sausage" of the dough, slize it like a hot dog, insert the nougat and then form into triangles.
Bake in oven at 160 degrees C for 15-20 minutes.
Dip the cakes in melted chocolate and place on a plate with chopped pistacchios.
This portion makes about 20 pieces.