These acorn-shaped pieces of marzipan are dipped in dark chocolate.
- Yield: Makes about 10 dozen
Photography: John Blais
Source: Martha Stewart Weddings, Fall 2000
- 1 pound almond paste
- 1 pound confectioners' sugar
- 1/3 cup corn syrup
- Brown paste food coloring
- Moss-green paste food coloring
- 5 ounces good-quality dark chocolate, tempered
- 2 ounces (about 1/3 cup) chocolate sprinkles
Place almond paste and confectioners' sugar in bowl of food processor fitted with blade attachment. Pulse 5 times. Add corn syrup through feeder; pulse another 8 to 10 times. Transfer mixture to a clean work surface; knead until dough forms. Wrap in plastic when not using.
Remove 2 ounces marzipan, about the size of a large egg; using toothpick, dab small amount of brown food coloring into it, and knead. Repeat process with moss-green food coloring and remaining marzipan. Pinch off pieces of green marzipan, and roll into 1-inch balls. Elongate by rolling between fingers, and form tip end. Roll brown marzipan into ''stems,'' and cut into 1/4-inch sections. Dip acorn tops in tempered chocolate, cover with sprinkles, and attach stems, using more chocolate if needed.