Marzipan Cakes

Fur the water, then add the almond paste and cook for 5 minutes

Sieve and rinse

Wrap in a cloth and rub to remove the skin

Pulse in a processor

In a bowl, mix together the processed almond paste, confectioner's sugar, and extract until homogeneous

Roll out the dough on a smooth surface to form a log with a 2.5 cm diameter and cut into 12 pieces

Reserve two for decorating and use the others to shape cubes with 3.5 cm sides

With a knife, press the sides to create the seal

Separate one-quarter cup of the reserved dough and add a little green food coloring liquid (be careful not to overdo it)

Mix until the color is uniform

Form rolls and apply pressure to create the strap

With the remaining green dough, shape a tie and place on top

With the reserved piece of dough, form balls

Mix a little red food coloring with some water, then use a brush to paint the balls

Place them next to the cake and let them dry for a few minutes

Store the cakes in tightly sealed containers

They last up to two days.