Marzipan: Seville orange and whisky marzipan

• 300 g blanched almonds
• 50 g icing sugar
• 75

Blitz the almonds in short pulses in a food processor until roughly ground. Add the icing sugar and blitz once more until finely ground. Add the marmalade and whisky and pulse to make a smooth, moist dough. Shape the marzipan into roughly 10g balls, leave to dry for 1 hour, then roll them in cocoa powder or dip them in tempered chocolate and leave them to set.