CANDIES: These marzipan cheeries are attractive-looking enough to be included in the box of home-made truffles as gift to family & friends.

MARZIPAN CHERRY:

 

 

 

3 ½ oz. marzipan, see basic marzipan recipe, or store-bought                                                

pink food colouring

1 tsp. kirsch                                                                

3 oz. semi-sweet chocolate, chopped              

6 peeled pistachio nuts

 

 

 

 

Line a plate with waxed paper. Knead marzipan with food colouring to a shade of pale pink. Add sufficient kirsch into marzipan to make it slightly sticky but able to hold a shape. Form into 18 small balls. Place on wax paper, flattening bottoms out slightly to sit well. Refrigerate until firm.

 

Melt chocolate in a bowl set in a pan of simmering water. Stir until smooth. Insert a toothpick into top of each marzipan ball and dip bottom of each ball into chocolate. Place dipped marzipan cherries on wax paper, chocolate-dipped ends down. Refrigerate until firm.

 

Cut each pistachio nut into 3 pieces lengthwise. Remove toothpick and insert a piece of nut into cavity left by toothpick.

 

Store candies in a covered container in the refrigerator for up to 10 days.