Marzipan truffles
Blitz 200g whole blanched almonds in a food processor, then add 100g sugar, half a tsp cinnamon, 1tsp vanilla extract and 2 tbsp water and whizz until it becomes a smooth, sticky paste. Roll into small balls and using a cocktail stick, dip into melted dark chocolate. Leave plain, or roll in dessicated coconut or finely chopped nuts, then leave to set in the fridge for 1-2 hours.
Posh croissants
Preheat the oven to 180C. Slice croissants in half lengthways but not all the way through, allowing it to fold open like a book. Cover the bottom half of each with small pieces of chopped marzipan, scatter with flaked almonds and some chopped milk or dark chocolate. Close the croissants, scatter the tops with a little more chocolate and almonds, and bake in the oven until warm and the chocolate has melted.
Almond and mince pie puffs
Preheat oven to 220C. Unroll out a sheet of readymade puff pastry and cut into 12 equal squares. Brush each lightly with egg white, and press into a mini muffin tin. Take 75g marzipan and roll it into 12 small balls, placing one in each base and then topping with a teaspoon of mincemeat. Pull the pastry corners together loosely over the top. Bake for 10-15 minutes until golden brown and puffed. Remove from tin to cool and dust with icing sugar.
Chocolate and marzipan cookies
Pre-heat oven to 170°C. Soften 125g butter in a microwave then cream with 200g soft brown sugar and 100g caster sugar in a large bowl. Sift together 220g plain flour, half a tsp bicarbonate of soda and a pinch of salt, and add to the bowl, along with 200g roughly chopped dark chocolate. Lightly beat one egg with 1 tsp vanilla extract, then add to the bowl. Use a splash of milk if needed to form the dough. Place 18 balls of dough onto a greased baking sheet at least 6cm apart, then press 3-4 small cubes of marzipan into each. Bake for 15-17 minutes or until the edges are a little toasted. Leave to cool for a few minutes then transfer to a wire rack.
Fruity marzipan crumble
Pop 500g frozen berry mix (completely defrosted) with 4 peeled and chopped eating apples into a baking dish and scatter with 3tbsp (4-5tbsp if you prefer a sweeter filling) golden caster sugar. In a bowl, mix 300g plain flour with 5og golden caster sugar and a pinch of salt, then mix in 175g melted unsalted butter until it creates little lumps. Add 100g crumbled marzipan and 75g roughly chopped blanched almonds and scatter over the fruit. Bake in the oven for 40-45 minutes until golden and bubbling.