These look adorable placed alongside a Buche de Noel, but they could enhance any winter holiday cookie tray as well.
Image: Dédé Wilson
- ½ pound marzipan
- Cocoa, Dutch or natural
- Red gel color (optional)
- Small, pointed artists’ brush (optional)
- Roll marzipan between palms and on work surface to soften slightly. Roll small log-shaped pieces for stems and balls for the mushroom caps. Use your finger to make an indentation in each ball and form a slightly domed cap. Insert stem into underside of cap and gently squeeze two parts together.
- If you want to make them look poisonous, you can make a few red dots here and there using the gel color and brush, but this isn’t necessary. Dust mushrooms with cocoa “dirt” through a fine meshed sieve. Store in an airtight container at room temperature for up to 1 week. They will develop a bit of a crust, but they are still very tasty.
- Marzipan is available ready-made, and we do have preferences for brand. Many supermarkets carry a brand that comes in a tube packaged in a box and it is very dry and we do not recommend it, despite its accessibility. We like to use American Almond , which markets small cans under their Love ‘N Bake Almond Paste sub-brand.