Chocolate Marzipan Cookies with Cherries

Toast the almonds in a dry pan over medium heat until lightly golden, then transfer to a plate and let cool.

Coarsely chop 100 g of couverture and melt it in a hot water bath, then let it cool briefly.

Finely chop the marzipan and put it in a bowl.

Add the egg white to the marzipan gradually and knead thoroughly after each addition.

Add the powdered sugar, toasted almonds, cinnamon, cocoa powder and the melted couverture little by little and knead everything into a smooth dough.

Preheat the oven to fan 150 °C (conventional 170 °C) and line a baking sheet with parchment paper.

Scoop portions with a teaspoon and shape them into balls with slightly moistened hands.

Press a depression into each ball, place one Amarena cherry inside, gather the dough over it and reshape into a ball.

Place the balls on the baking sheet with about 3 cm spacing.

Bake the cookies for 12–15 minutes, remove and let cool completely.

Melt the remaining couverture in a hot water bath.

Dip the top of each cookie into the couverture and let dry on parchment paper.