Sponsored by Kedem

This Tu Bishvat craft is festive, creative, and perfect for kids and adults alike. It’s part dessert, part activity and completely adorable.

We’re making the cutest edible gardens to celebrate Tu Bishvat. They start with classic Kedem tea biscuits as the base, topped with chocolate frosting and cookie crumbs for “soil,” then finished with marzipan shapes that look just like a garden harvest. The result? A Tu Bishvat treat that’s almost too cute to eat (almost).

And what better way to celebrate Tu Bishvat than with marzipan (which is made from almonds)? The almond tree is one of Tu Bishvat’s main symbols since it’s the first tree to bloom in Israel. Around this time of year, almond trees start showing off soft white and pink blossoms, a sure sign that winter is ending and spring is on the way.

What You’ll Need

For the garden base

-1 package Kedem tea biscuits

-2 cups chocolate frosting (store-bought or homemade)

-20-30 chocolate cookies, crushed into fine crumbs

For the marzipan vegetables

-Plain marzipan

-Silicone vegetable-shaped molds

-Gel food coloring

Optional extras

-Parchment paper

-Gloves and toothpicks for coloring marzipan

-A tray or pan for assembling

Step 1: Create the Garden Bed

Lay your tea biscuits flat on a tray or pan. These biscuits act as the sturdy base for your edible garden.

Spread a layer of chocolate frosting over each biscuit. Don’t worry about being too neat; a little texture makes it look more realistic.

Sprinkle crushed cookie crumbs generously over the frosting, pressing lightly so they stick. Instantly, you’ve got rich, chocolatey dirt.

Step 2: Make the Marzipan Vegetables

Divide the marzipan into small portions, one for each vegetable color.

With a toothpick, add a tiny amount of gel food coloring to each piece and knead until evenly colored. A little goes a long way, so start small. This part is especially fun for kids.

Press the colored marzipan firmly into your silicone vegetable molds. Carefully pop them out.

Step 3: Plant the Garden

Arrange the marzipan vegetables in neat garden rows on top of the cookie “soil.” You can group similar veggies together or mix and match for a whimsical look.

Gently press them into the frosting so they stay put.

Tips for Success

-If the marzipan feels sticky, dust your hands lightly with powdered sugar.

-Use a toothpick to add a small amount of gel coloring without adding too much at a time.

-Reserve a small piece of green marzipan for the leaves of your veggies.

Photography by Sara Goldstein