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Marzipan Carrots

Martha Stewart Living, April 2006

Marzipan How-To

Makes 1 Pound
To tint the marzipan a carrot-orange shade, use a combination of orange, red, and just a touch of brown gel-paste food coloring. To tint the stems, use green and yellow food coloring.

1/2 pound almond paste
1/2 pound confectioners' sugar
6 tablespoons light corn syrup
Confectioner's sugar, for rolling

1. In the bowl of a food processor, combine almond paste and sugar. Pulse until combined. Add the corn syrup, and pulse again until combined, about 15 times.
2. Mixture should hold together when pressed. Transfer to a clean work surface; knead until smooth dough is formed. Wrap tightly in plastic wrap. Color as desired.

Carrot How-To

1. Divide orange marzipan into 24 pieces. Using your hands, roll each piece into a carrot shape. Using a paring knife, make crosswise grooves in each carrot.
2. On a work surface lightly dusted with confectioners' sugar, roll out green marzipan to 1/4 inch thick. Using a small leaf-shape cookie cutter, cut out 24 leaves. On one side of each leaf, make 1/8-inch-long slices with a paring knife, and gently fan to create a fernlike effect.
3. Using a toothpick, make a tiny hole (about 1/4 inch deep) in the top of each carrot. Gently push stem end of each leaf into a carrot with toothpick. Carrots can be stored at room temperature in an airtight container between layers of parchment paper up to 2 weeks.

To tint the marzipan a carrot-orange shade, use a combination of orange, red, and just a touch of brown gel-paste food coloring. To tint the stems, use green and yellow food coloring.