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Marzipan Cherries

We covered dried sour cherries in marzipan and luster dust, then added faux leaves on top for a touch of gold. For the stems and leaves of these cherries, we dismantled gold plastic foliage.

  • Yield: Makes 12
Marzipan Cherries

Source: Martha Stewart Weddings, Winter 2010


  • 3 1/2 ounces marzipan
  • 12 dried cherries
  • Luster dust, in tan opal (Sugarcraft)


  1. Divide marzipan into 12 pieces. Flatten, and wrap around dried cherries, covering completely and rolling into a ball. Using a toothpick, make a hole at the top of each and an indent along one side. Brush with luster dust. Insert stems into top holes.

Cook's Note

Store airtight at room temperature, up to 2 days.

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