Petite Marzipan Carrots

Marzipan is a mixture of almonds, sugar, and sometimes egg whites. Its soft, pliable texture makes it ideal for sculpting and decorations. It's available in the baking aisle of supermarkets.

  • Yield: Makes 12

Source: Martha Stewart Living, April 2009


  • 1 ounce marzipan
  • Orange and red gel-paste food coloring
  • Unsweetened cocoa powder, for decorating
  • Small fresh carrot fronds, rinsed and dried well


  1. Tint marzipan with orange and red food coloring, a drop at a time, to reach desired color. Divide into 12 pieces. (Cover with plastic wrap when not using.) Shape each piece into a ball, then roll into logs, tapering 1 end, to resemble carrots.

  2. Dip a paring knife into cocoa powder. Make tiny indentations in each carrot with cocoa-dusted knife to evoke the vegetable's texture. Carrots will keep, covered, for up to 1 week. Push fronds into top of each carrot before serving.


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