CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Dates, prunes and walnut kernels with small flat cushions of marzipan with rounded corners. Two thin crossed chocolate strokes and a small flat loop evoke packets, without real paper or ribbon.
Suggestion for presentation

Cute & Kawaii / Fruit & confectionery

Marzipan-Stuffed Fruit Gift Parcels

A recipe by CakeChristmas / Updated on 30 October 2026.

Dried fruits bear rounded almond rectangles, crossed by two fine chocolate strokes as gifts.

24 bites with almond cushions and chocolate ribbons / Assembly without cooking

12Indicative portions
40 minPreparation
0 minBaking
30 minRest & Cooling
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Dried fruits bear rounded almond rectangles, crossed by two fine chocolate strokes as gifts.

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Original quantity: 12 servings.

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Preparation

  1. Check for kernels in dates and prunes. Open each fruit on one side without cutting it in half.
  2. Divide the marzipan into 24 servings. Shape sixteen 3 x 1.5 cm thick rectangles with rounded corners and slide them into open dates and prunes, flat surface visible above the fruit.
  3. Shape the remaining eight portions into 2 cm thick squares. Place each square on a walnut kernel and wedge a second kernel against the back side, without masking the top.
  4. Slightly powder the sugar almond surfaces. Melt the chocolate, draw two fine crossed lines on each rectangle or square, then a small full loop at the crossing. Keep the knots flat.
  5. Place the bites on their stable base and refrigerate 30 minutes before serving.

Preserve and Serve

5 days in the refrigerator, in a closed box.

Baking tips for this recipe

  • Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
  • Prepare containers and utensils before starting mixes to follow the steps without interruption.
  • Watch the texture indicated at each step and respects the rest times before service or assembly.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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