Mini Marzipan Carrots

1. 1

   With a toothpick, add a dab of food coloring to the marzipan and knead with fingers to combine; continue until desired shade is achieved.

2. 2

   Shape mounded 1/2 teaspoons of marzipan into 24 balls, and place on a clean work surface.

3. 3

   Using your hands, roll each piece back and forth to form a 2-inch log.

4. 4

   Using your fingers, shape one end of each log into a tapered point to form a carrot shape.

5. 5

   (It neednt be perfect; garden carrots have lumps and bumps.)

6. 6

   Use the tip of a skewer or toothpick to make a small hole at the top of the carrot.

7. 7

   Using a paring knife, make small grooves across the surface of each carrot in a random design.

8. 8

   Carrots can be kept at room temperature, in an airtight container, for up to 1 week.

9. 9

   When ready to serve, roll carrots in cookie crumbs, lightly brushing off excess, and insert carrot greens into the holes.

10. 10

    Orange-tinted marzipan balls are rolled into carrot shapes on a work surface, then scored with a knife.

11. 11

    The marzipan carrots are then rolled in chocolate cookie crumbs and topped with carrot greens or dill to make them look like theyre fresh from the garden.

* Per serving · 4 servings · Values may vary.

No additional tips available.