Marzipan, Nut and Fruit Squares
ready in 1 hr 40 min.
Knead together the marzipan and the icing sugar and split into 4 equal portions. Roll each portion out into a rectangle 2 mm thick.
Soften the cranberries in the rum.
Melt the chocolate in a bain-marie. Remove from the heat and leave to cool.
Place one marzipan rectangle on a baking tray lined with baking paper and place a baking frame around it. Spread 1/4 of the chocolate onto the marzipan and top with 1/4 of the nuts and 1/4 of the cranberries. Place another marzipan layer on top and continue layering as before until all the ingredients are used up. Finish with the nuts and cranberries.
Chill for at least 1 hour and then serve sliced.