Hi Beverly, once you've cooked the marzipan for about 40 to 45 minutes, it starts to harden naturally. The problem is usually how to keep the eggs soft. If it isn't hardening naturally, you'll probably need to cook it for longer. Do the test with the small ball in a teaspoon that my sis mentions here. abbysplate.com/almond-marzipan-easter-eggs/

Come back and let us know how they turned out. 😃

Yes it does! 😋

Thanks Janice. The traditional recipe usually involves a lot of chopping, but the aunt made it simpler by grinding. :)