These little gems started with my love for marzipan. As a child my father would return from business trips to Austria with small boxes of Mozartkugel for me. This was the beginning of a lifelong addiction to the sweet nut paste.
In Italy I drooled for much much too long over the confectionery shop windows full of marzipan fruits, then carefully munched away at a perfect cluster of marzipan cherries. Since then, I’ve thought about those marzipan cherries frequently. I’ve often wished there was a way to make those little marzipan dream balls at home, and hmmmm, maybe even cherry flavored.
Well, that was years ago. The picture above was taken on my first trip to Italy almost a decade ago. Then recently I picked up a package of marzipan from Ikea. Disappointed in the artificial flavor, I looked at the ingredient list and found it full of additives. That’s when I started wondering how hard it would be to make it myself.
Thanks to how easy it is to find almond flour these days, it is easy – really really easy. That’s dangerous. Forming the cherry marzipan into cherry-shaped balls and dipping them in chocolate takes time, as does forming the sugared apricot stems. However, making the cherry marzipan only takes a few minutes with a food processor. You could use this in so many delicious ways. Think of all the cherry-almond pastries you could make with this stuff. It’s not as sweet as traditional marzipan, thanks to the dried cherries. They provide a mouthwatering tang to the marzipan and a very distinct cherry flavor. I thought about adding a drop of Kirsh, but the cherry flavor was so strong that I decided it didn’t need it. There is a raw egg white in here, so if you are squeamish about raw eggs or have a compromised immune system then this isn’t your recipe.
Make these for your Valentine and you will be rewarded with a delicious treat and very happy Valentine. Enjoy!