<http://schema.org/recipeInstructions>
" Make the eggs: Divide marzipan into 30 pieces, about 1/4 ounce each, and press one piece around an almond, using your fingers to smooth out any cracks and seams. Repeat with remaining marzipan and chocolate almonds. Lightly brush each &amp;quot;egg&amp;quot; with luster dust to tint them in pastel shades. Store in an airtight container in a cool place for up to 1 week."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1538/marzipan-chocolate-almond-eggs-3670/>