Marzipan Berries 30.000

Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Mar 15, 2019

These tiny festive treats, hand-molded in the shape of mulberries, are surprisingly easy to make.

Make Ahead: The marzipan berries can be refrigerated in an airtight container for up to 2 weeks.

Where to Buy: We found slivered pistachios at Trader Joe’s.

30 pieces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 30 pieces

  • 1/2 cup (96 grams) granulated sugar
  • 1 cup (96 grams) finely ground almonds/almond flour
  • 2 teaspoons ground cardamom
  • 1/2 cup (63 grams) confectioners’ sugar
  • 2 tablespoons rosewater, preferably Cortas brand, or more as needed
  • 2 tablespoons slivered pistachios (see headnote)


Place the granulated sugar in a medium bowl.

Combine the ground almonds/almond flour, cardamom and confectioners’ sugar in a mixing bowl. Gradually add the rosewater, stirring constantly, to form a soft dough. If the mixture seems too dry, add up to 1 more teaspoon of rosewater.

Use a 1-teaspoon scoop to create 30 equal portions, molding each one into a (smooth) blackberry shape as you work. Roll each one in the granulated sugar, until evenly coated. Insert a pistachio sliver into the stem end of each marzipan berry, to complete the visual effect. While you are working, cover them securely with plastic wrap to keep the marzipan berries from drying out.

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Recipe Source

From Washington cook Yeganeh Rezaian.

Tested by Andy Sikkenga.

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