Petite Marzipan Carrots Recipes

PETITE MARZIPAN CARROTS

Petite Marzipan Carrots image

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.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 12

Number Of Ingredients 4

Ingredients

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

Steps:

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.
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.

MOLLY'S MINI MARZIPAN TREATS

Molly's Mini Marzipan Treats image

Provided by Molly Yeh

Categories dessert

Time 45m

Yield 8 to 10 treats

Number Of Ingredients 4

Ingredients

14 ounces marzipan
Powdered sugar, for dusting
12 ounces milk chocolate chips
Sprinkles, for decorating

Steps:

Line a baking sheet with parchment paper.
Roll out the marzipan to 3/4 inch thickness, using powdered sugar to dust the work surface and rolling pin to avoid sticking. Cut into desired shapes.
Meanwhile, melt the chocolate over a double boiler until smooth. Using 2 forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the lined baking sheet and decorate with sprinkles as desired. Allow to set until firm, about 30 minutes. Share!

MINI MARZIPAN TREATS

Mini Marzipan Treats image

Marzipan has been around for centuries, but if you follow trendsetting bakers on Instagram, you might think it's the next big thing. The nut paste is being turned into dramatic, colorful Battenberg cakes and molded into creative little figurines - and fans can't get enough: Biagio Fortunato, of Fortunato Brothers pastry shop in Williamsburg, Brooklyn, says his shop's holiday sales of marzipan have tripled over the last few years. Although Germany, Spain and Italy all claim to be the birthplace of this magical treat, variations are everywhere, including in the Middle East, where it's flavored with orange flower water, and in Mexico, where it's made from peanuts instead of the traditional almonds. Make a batch yourself with Molly Yeh's recipe, then turn it into one of her favorite desserts!

Provided by Molly Yeh

Categories dessert

Time 1h5m

Yield 8 to 10 marzipan treats

Number Of Ingredients 10

Ingredients

14 ounces marzipan (homemade or store-bought, recipe follows for homemade)
Confectioners' sugar, for dusting
12 ounces milk chocolate chips
Chopped pistachios and dried rose petals, for topping
1 1/2 cups nuts or sesame seeds
1 cup confectioners' sugar
1 teaspoon almond extract or other flavoring of choice
1/4 teaspoon rosewater (optional)
1/4 teaspoon kosher salt
6 tablespoons light corn syrup

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.

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