Line two baking sheets with greaseproof paper

Break up the chocolate into 2cm pieces

Fit the dual whisk to the food processor bowl of your MultiPro Compact+ and weigh in the icing sugar and caster sugar, then add the egg.

Turn the speed to max and whisk for 2 minutes. Next add the lemon juice, Amaretto and food colouring down the feed tube and combine at max speed for 30 seconds. Transfer the mixture to a jug.

Clean the food processor bowl and fit the knife blade. Add the freeze-dried raspberries and weigh the ground almonds directly into the bowl then process the mixture on max speed until you have fine breadcrumbs.

Pour the contents of the jug down the feed tube and select speed 1 to combine for 1 minute.

Transfer the marzipan onto a work surface and knead briefly until you have an even colour throughout. You can add a little sieved icing sugar if the mixture is too sticky.

On the greaseproof paper, roll the marzipan out to a thickness of 7mm and cut to shapes of your choice. Re-roll the leftovers and repeat.

Refrigerate the cut-out shapes for 30 minutes.