Marzipan Acorns

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


  1. 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.

  2. 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.


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