In a food processor grind the almonds down to a very fine powder.

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 275°F

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.