|Finely chopped walnuts||80 Gram (3/4 Cup)|
|Almond paste||14 Ounce (400 Gram)|
|Semi-sweet chocolate||14 Ounce (400 Gram)|
On a surface sprinkled lightly with powdered sugar, knead walnuts, rum and maraschino into almond paste.
Roll out marzipan 1/2 inch (1 cm) thick.
Using a sharp knife, cut out shapes as illustrated.
Melt chocolate in a double boiler over low heat.
Let cool until almost set then warm again gently.
Spear marzipan pieces onto a fork and dip in chocolate until thoroughly coated.
Let drain slightly on a rack.
Press a walnut half into chocolate while still soft.
Let chocolate dry slightly.
Refrigerate until completely set.