Ingredients
12 dried Turkish apricots
12 pieces (each 1/4 by 1/2 inch) dark chocolate
4 ounces marzipan
1 large egg white, beaten
Colored sanding sugars
Preparation
With a paring knife, make a 1/2-inch-wide pocket on side of each apricot. Stuff each with chocolate. Pinch off 1-teaspoon pieces of marzipan; flatten with your fingers to about 1/8 inch thick. Wrap each around an apricot, molding to adhere until fully covered in an egg shape (pinch off excess, if needed).
With a small brush, lightly coat marzipan eggs with egg white; roll in sugar. Transfer to a plate; let stand 30 minutes. Store in an airtight container at room temperature up to 2 weeks.
