Frank's Recipes! Kirschkugeln (Cherry Brandy Marzipan Balls)

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Kirschkugeln (Cherry Brandy Marzipan Balls)

To make marzipan:
Start with one bag of the almond paste. Get a good kneading surface, and spread lots of powdered sugar. Begin kneading the almond paste on it, gradually working in the powdered sugar. Add 2 tablespoon Kirschwasser (German cherry brandy) (or vanilla, rum flavoring, rose water, lemon juice, etc.), one at a time, continuing to knead it in, and adding more powdered sugar as needed. Knead until no longer sticky, feeling a bit like bread dough that has been kneaded well. You will use about a pound of powdered sugar per batch! Roll into balls about the size of a hazelnut.

Melt Baker's semi-sweet chocolate squares, beginning with 5 squares, until smooth, either in a double boiler, or in the microwave. Remove from heat, and add three more squares, allowing to melt. This tempers the chocolate, and brings it to a good dipping temperature. Repeat the process when you run low, but don't let yourself run all the way to the bottom of the bowl, as it causes streaks in the chocolate. I like to keep my chocolate bowl sitting over hot water in the bottom of the double boiler, to keep it from cooling too fast. Dip the balls, and place on wax-paper-lined cookie sheets. Do not let them sit with direct sun on the candies, or in a warm place like the top of the refrigerator! When finished with a pan, allow to dry in the coolest room in the house. When dry, place candies in paper petit-fours cups, and store in a tightly closed tin, in a cool place (warmth will separate the chocolate, turning it white--its fine to eat, but doesn't look so pretty!) Stores best in the freezer for long term, or in the refrigerator for short term. I make one or two batches each year to give and enjoy, and then have enough for us to enjoy or share with guests through the year.

Makes about 110 balls.