A sugar-glazed petit-four made by pressing two whole blanched and roasted almonds into the sides of a ball of green-colored marzipan. It is then held with a dipping fork and dipped into boiled sugar syrup and left to sit on parchment paper until firmly set. Back to the top

A petit-four made with whole blanched and roasted almonds set in green-colored marzipan, and dipped in sugar syrup.