For the filling, cut the plums in half, remove the stone. Pour inside each plum brandy, put in a bowl cut up, sprinkle with a little sugar. To close the foil, place in the fridge for 12 h

For marzipan nuts skip through Mincer, mix with sifted powdered sugar again pass through a meat grinder. Add some dried cranberries, cranberry sauce "Darbo" and the beaten egg white, stir until smooth. Wrap the marzipan in cling film and put into the refrigerator for 12-24 hours Then bring the marzipan to room temperature, divide into 20 pieces, roll into balls, put into the refrigerator for 30 minutes.

Plums dry, inside each put a ball of marzipan and combine pairs.

Divide the dough into 20 parts, each roll out the cake and sprinkle with sugar. Place a plum in the center of the pellet, carefully take the dough. Lubricate each pie remaining egg yolk on top to make a hole for steam output. Bake in a preheated 170°C oven until Golden brown, 12-15 mins allow to Cool and serve.