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1
In a food processor grind the almonds down to a very fine powder.
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2
Then add the sugar, rose water and vanilla and keep grinding until a thick, smooth paste has formed.
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3
In drops add water to achieve the desired consistency but be careful not to over do it, otherwise the dough will become sticky.
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4
Scrape the sides of the food processor bowl regularly to ensure all the paste is smooth.
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5
Preheat the oven to 275F
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6
Cut the marzipan into about 1-inch cubes and roll into cylinder shapes.
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7
You can skip this step if using the marzipan as part of a cake i.e.
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8
stollen or dipping it in chocolate or just leave it as is if you prefer.
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9
Garnish with 3 almond halves, at equal distance from each other with the tip pointing upwards.
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10
Brush the marzipan with the egg white and place on a baking tray lined with greaseproof paper.
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11
Place in top half of the oven for 15 minutes.
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12
Reduce heat and bake until the tops have become lightly browned.
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13
Check frequently to make sure the marzipan doesn't become to dark.
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14
Gently remove from the baking sheet to cool down.
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15
Place in candy/paper cups as it is and store in an airtight container in a cool place.
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16
They will keep for 1-2 weeks.
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17
Skip to next step if you want to dip in chocolate.
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18
Melt the chocolate either on 30 bursts in the microwave or in a bowl over a pan of boiling water.
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19
When all the chocolate has melted, lightly drop the marzipan into the chocolate.
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20
Using a dipping spoon pick the marzipan up and shake off any excess chocolate.
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21
Carefully place the chocolate marzipan in paper cups and set aside to dry.
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22
When the chocolate is almost dry add your desired decoration on top.
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23
Set aside to dry completely.
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24
Store in an airtight container for up to 2 weeks.
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25
Another method you can use is maraschino cherries, stem removed and liquid drained.
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26
Pat dry with kitchen roll.
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27
Then roll the marzipan out and wrap the cherries with the marzipan and dip with chocolate.
