Pressing soft dough through a ricer creates the distinctive texture of these cookies. Make the dough just before you shape the cookies. If using frozen dough, let it sit out at room temperature for 1 hour.
Use the tip of a toothpick to add a very small amount of food coloring to the marzipan. Knead until the color is evenly distributed. (It will turn slightly green because the marzipan is beige, not white.) To make each egg, roll a teaspoonful of the marzipan into a ball, then roll the ends slightly to create an oval. (The eggs can be prepared 1 week in advance and stored