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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.

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Ingredients

Directions

  • 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.

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