Marzipan: Cherry and walnut marzipan

• 200 g blanched almonds
• 100 g shelled walnuts
• 100 g

Blitz the almonds and walnuts in short pulses in a food processor until roughly ground. Add the sugar and blitz once more until finely ground. Add the cherries and pulse to make a smooth, moist dough (add a teaspoon of the brandy from the jar of cherries, if necessary). Shape the marzipan into roughly 10g balls. Place them on a plate or tray and leave them to dry for 1 hour, then dust the balls