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These marzipan carrots might entice the Easter bunny to the table.

Martha Stewart Living, April 2006


Recipe Summary test

Makes about 24


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Cook's Notes

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.