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These Halloween treats are made of marzipan – a paste of ground almonds and sugar. Pretty simple, right? Kids of all ages will love shaping and staging these sweet ghosts.
Prep time: 10 minutes (for mixing sugar & almonds)
15 to 20 minutes (for shaping & rolling)
Makes: 20 to 25 treats
INGREDIENTS:
1-2/3 cups raw, slivered almonds
2-1/4 cups unbleached, granulated sugar
2 to 3 tablespoons rosewater (optional)
2 to 3 tablespoons cold water
25 Halloween candy paper cups measuring 1-1/4 inches in diameter
50 black peppercorns (for the eyes)
DIRECTIONS:
1. In a food processor, grind together the almonds, 1-1/4 cups sugar, the rosewater and 2 tablespoons water.
2. Process the mixture until it is smooth. To test: with slightly wet hands, grab enough marzipan mixture so that it sticks together.
3. If mixture is too dry, add 1 extra tablespoon water and process; set aside.
4. Meanwhile, place the remaining 1 cup sugar in a shallow bowl – you will use this to coat the marzipan balls.
5. With slightly wet hands, shape the marzipan into one-inch balls.
6. Roll marzipan balls in sugar, evenly coating them. Shake off the excess sugar and place each marzipan ball in a paper cup.
7. Place two peppercorns on each marzipan ball – set apart to resemble two eyes.
NOTE: These marzipan ghostly treats can be made a day ahead, placed in an airtight container and stored in refrigerator.
Text & Photograph ©2025 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
