1. Peel and core the apples. Cut the flesh into small pieces.
2. Place the apple pieces, apple juice, apple brandy, cinnamon sticks, sugar, and cloves into a saucepan and bring to a boil.
3. Turn the heat down and simmer for 10 minutes.
   
4. Whip the cream and the ground cinnamon until stiff peaks form.

5. Cut the marzipan into very small pieces and gently fold it into the whipped cream.

6. Pour the hot apple punch into glasses, top with the marzipan studded whipped cream.

7. Sprinkle the additional ground cinnamon over the top of the whipped cream, garnish with extra cinnamon sticks and serve.

Homemade Marzipan Recipe

1. Ingredients:
   

   • 1+1/2 cups blanched* ground almonds

   • 1+1/2 cups powdered sugar

   
• 2 teaspoons pure almond extract

   
• 1 teaspoon rosewater

   • 2 tablespoons egg white


   • Light corn syrup and extra powdered sugar to adjust consistency if needed

2. Directions:

   
If you are using almond flour, skip the next two steps.

   *To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water and squeeze the skins off with your fingers. They will slip off easily.

   Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.

   Add the 1+1/2 cups cup powdered sugar to the food processor and pulse until the almond meal and powdered sugar are combined. I like to take out the blade and use a whisk to break up any lumps that have formed and then replace the blade and pulse a few more times.

   Add the pure almond extract and the rosewater and pulse until combined. Add the egg white and pulse until the mixture becomes smooth.

   Wrap the mixture with plastic cling film, stow in a ziplock bag and keep in the refrigerator until ready to use. You can also freeze it.

   Makes roughly 18 ounces