1 | Prepare the Armagnac-flavoured marzipan with 50 g ground almonds, 50 g icing sugar and 1 tablespoon Brandy (Cognac or Armagnac), following this recipe (add the Armagnac as soon the mixture becomes a paste. | ![Stuffed prunes : etape 25 Stuffed prunes : etape 25](/images/recettes/desserts/confiseries/929-1.webp) |
2 | Roll out the Armagnac marzipan with a rolling pin into a slab about 1/2 an inch (1 cm) thick. Use guides or rulers, like in the photo, to get an even thickness. | ![Stuffed prunes : etape 25 Stuffed prunes : etape 25](/images/recettes/desserts/confiseries/929-2.webp) |
3 | Cut the slab into rectangular pieces about the same length as a prune. | ![Stuffed prunes : etape 25 Stuffed prunes : etape 25](/images/recettes/desserts/confiseries/929-3.webp) |
4 | Slice 25 dried prunes in half lengthways. | ![Stuffed prunes : etape 25 Stuffed prunes : etape 25](/images/recettes/desserts/confiseries/929-4.webp) |
5 | Assemble the "prunes in disguise" (as the French call them) by inserting a piece of marzipan between 2 prune halves. | ![Stuffed prunes : etape 25 Stuffed prunes : etape 25](/images/recettes/desserts/confiseries/929-5.webp) |
6 | Assemble all the prunes like this. | ![Stuffed prunes : etape 25 Stuffed prunes : etape 25](/images/recettes/desserts/confiseries/929-6.webp) |
The same idea can be used with other dried fruit or nuts: stuffed dates, walnuts, etc.