At Sjölinds we make many different kinds of confection, along with our truffles and caramels. My absolute wake me up in the middle of the night from happiness favorite is marzipan. We always start with almonds, lots of blanched almonds. Then we combine the almonds with other nuts, fruits, spices and liqueurs; grind to a smooth paste, shape as almonds (or Easter Eggs) and dip in chocolate. To make them even more special for Easter my daughter and I have been decorating them with spring flowers. Oh my goodness, can you find anything better?