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Food

Marzipan Berries

Behnaz Sarafpour

These little marzipan berries are pretty enough for high tea, and best of all, they are completely no-bake.

8 ounces almond paste

1½ tablespoons jasmine water (plus a little extra for your hands)

½ cup sanding sugar (you can use plain or colored sanding sugar)

¼ cup pistachio slivers

1. In a stand mixer with a paddle attachment, mix almond paste with jasmine water.

2. Using a teaspoon-size (or ½-tablespoon-size) ice cream scoop or spoon, measure out portions.

3. Wet your hands with a couple drops of jasmine water (this is helpful, as the
almond paste is very sticky), and roll each portion into small ball in the palm of your hand. Form into a berry shape by squeezing 1 end.

4. Roll the berries in the sanding sugar to coat.

5. Push 1 pistachio sliver into the top center of each berry to create a stem.

6. The berries can be stored in an airtight container in the refrigerator for about 2 weeks.

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