Mollys Mini Marzipan Treats Recipes

MINI MARZIPAN TREATS

Steps:

• Roll out the marzipan until 3/4 inch thick, using confectioners' sugar to dust the work surface and rolling pin to avoid sticking. Cut into rectangles, about 1 1/2 by 3 inches each, or cut into other shapes.
• Meanwhile, melt the chocolate chips in a double boiler or in the microwave until smooth. Set a rack on a sheet of parchment paper or on a baking sheet. Using two forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the rack and decorate with pistachios and dried rose petals. Allow to set until firm, about 30 minutes.
• In a food processor, blend the nuts until they're finely ground and just starting to clump together (but don't over-blend them or you'll end up with nut butter). Add the confectioners' sugar, extract, rosewater (if using) and salt; pulse to combine.
• With the motor running, drizzle in the corn syrup and blend to form a dough. It may still look crumbly in the food processor, but if you squeeze it in your hand, it should stick together. (You may find that you don't need all of the corn syrup.) Form the marzipan into a ball or log and wrap it tightly in plastic wrap until ready to use. Store in the refrigerator.

MARZIPAN FIGURES

Steps:

• Marzipan molds: Franz Ziegler
• This is a "recipe" that will let you explore your creative talents. There are no special tools necessary but you will find it handy to have at least the following on-hand: sharp paring knife, food colors, small paint brushes, atomizer (for applying color). Kids of all ages can participate so gather around the dining table and have fun!
• The process is simply molding things between your fingers or using the palms of your hands. Try a few methods to find what works best for you. Have fun making different shapes. Some of the things I made included an apple, pumpkin, baby, dog eating a bone, whale, apricots, and an ear of corn, Try to give your figurines animated faces or crazy features.
• You can buy tools for working with marzipan and molds for molding these figures. You can also use an airbrush, if you have one, to get a more refined look. Use a small paintbrush dipped in food colors to paint on the eyes, hair, stem, etc. You can also use meted chocolate as a paint.

MARZIPAN FAIRY TOAST

Steps:

• Spread the bread with an even layer of Marzipan Butter, cover liberally with Homemade Sprinkles and cut each slice into 4 triangles.
• In a food processor, blend the almonds, scraping down the sides of the bowl occasionally, until creamy and spreadable, 10 to 12 minutes. Add the powdered sugar, almond extract and salt and blend, scraping down the sides occasionally, until very creamy and spreadable, 12 to 15 minutes more. If desired, drizzle in a tiny bit of oil to thin out the texture and make it more spreadable. Caution: The mixture will be quite hot when it's finished blending.
• Line a baking sheet with parchment paper.
• In a small bowl, whisk together the powdered sugar, egg white and salt. The consistency should be slightly thicker than glue. Add a bit of water if it is too thick or more powdered sugar if it is too thin. Divide into three bowls (it won't seem like that much in each bowl!) and add the food coloring. Transfer each color to a piping bag fitted with a very small tip and pipe lines onto the parchment paper. Let dry at room temperature for 4 hours or overnight. Scrape the lines off the paper and break into sprinkles.

MINI MARZIPAN CARROTS

Steps:

• With a toothpick, add a dab of food coloring to the marzipan and knead with fingers to combine; continue until desired shade is achieved.
• Shape mounded 1/2 teaspoons of marzipan into 24 balls, and place on a clean work surface. Using your hands, roll each piece back and forth to form a 2-inch log. Using your fingers, shape one end of each log into a tapered point to form a carrot shape. (It needn't be perfect; garden carrots have lumps and bumps.) Use the tip of a skewer or toothpick to make a small hole at the top of the carrot. Using a paring knife, make small grooves across the surface of each carrot in a random design. Carrots can be kept at room temperature, in an airtight container, for up to 1 week.
• When ready to serve, roll carrots in cookie crumbs, lightly brushing off excess, and insert carrot greens into the holes.
• Mini Marzipan Carrots how-to
• Orange-tinted marzipan balls are rolled into carrot shapes on a work surface, then scored with a knife. The marzipan carrots are then rolled in chocolate cookie crumbs and topped with carrot greens or dill to make them look like they're fresh from the garden.

RAW FOOD SNACKS - MARZIPAN!

Steps:

• Combine agave nectar and spinach leaves in a bowl; puree with an immersion blender until mixture is smooth. Add almond flour and knead with your hands, adding more almond flour as necessary, until you have a firm dough.