Ingredients

Steps

• Grind 50g of almonds using a mortar and pestle.
• Combine the remaining 150g of almonds and the plum kernel inside a food processor.
• Melt icing sugar with a sprinkle of water in a pan until transparent.
• Pour the melted sugar into the food processor and blend into a thick paste.
• Mix the ground almonds from the mortar into the paste in the pan over low heat.
• Roll the mixture into a thick cylinder shape and wrap tightly in foil.
• Allow the marzipan to rest for at least one hour.
• Shape the paste into small balls and roll them in either cinnamon or saffron water.