Prepare all the required ingredient for all 3 recipes.
Toast almonds on a dry pan until slightly golden.
Transfer almonds to a food processor and grind for about 20 sec or until powdered. Make sure not to over process them. Over processing causes the extraction of natural oils which results in excessive wetness.
Use sifter to separate the large pieces from the almond flour. You can process them one more time to avoid leftovers.
Mix sugar and water in a small pot. Start warming it up slowly until all sugar is fully dissolved (do not bring to boil).
Add lemon juice and bring the mix to 230 F. As soon as it reaches this temperature, remove from the stove immediately and place the pot in a large bowl with cold water and ice. Let it cool down to about 80 F.
Add almond flour to the sugar syrup and mix well. Add the egg whites.
Put the pot back on the stove and start heating it up again. Stir frequently. Look for the mixture to start thickening.
Prepare the countertop - make enough space for kneading. Sprinkle some sugar powder on countertop.
When the marzipan mixture has thickened, turn off the heat and carefully transfer it to the countertop. Start kneading using spatula(s). The mixture will cool down quickly and you will be able to knead it with your hands. Make sure not to add too much sugar powder to avoid causing the marzipan to be too hard.
Leave in a fridge for a little while (better overnight).
Marzipan Truffles with Hazelnuts and Cherries
Prepare marzipan, cherries, hazelnuts and cocoa powder. You can add some rose water or nut liquor to marzipan for additional flavoring.
Take a small piece of marzipan, place a hazelnut and a cherry in a middle of it and make a ball. Continue with the rest of the marzipan.
Take a ball and roll it in the cocoa powder. Cover it evenly. Use your hands to shape the truffle.
Put all the truffles on a plate and leave in a fridge for about 20-30 min. Serve cooled. Bon Nuppetie!