Easter eggs by Pedro Sangalli

                                                                       Ingredients.

For 16 Easter eggs.
250g marzipan.
125g icing sugar.
Water
2 tablespoons hundreds and thousands
cocktail sticks

METHOD

First, shape the marzipan into sixteen eggs.

Next, sift the icing sugar into a bowl. Add water. Make a smooth paste.
                                                                                                                                                             Later, with the cocktail sticks, dip the eggs into the icing sugar.

Finally roll in the hundred and thousands. Leave for 30 minutes.

NEW WORDS

Cocktail sticks- palillos.
Hundreds and Thousands- fideos dulces de colores.
Make- haz.
tablespoons- cuchatradas soperas.
Sift- tamiza