Vanilla Marzipan Bites - powdered sugar

Method

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