Marzipan Carrots Ingredients:

1 container (can or tube) of almond paste

Orange (or red & yellow) food coloring

Fresh dill or parsley sprigs

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Directions:

• Beat egg whites until stiff (add cream of tarter if needed to, 1/4 teaspoon) and set aside

• Beat egg yolks and sugar for 4-5 minutes until creamy in a large bowl

• Add flour, carrots, ½ of lemon juice and zest, ground nuts, and spices to mixture

• Fold in egg whites

• Pour into spring form pan lined with parchment paper.  (I use cooking spray on the bottom and sides – lightly – then lay paper on the bottom)

• Place on low rack in preheated oven at 355 degrees F (180 degrees C) for 60 minutes

• Let cool slightly and remove from pan

• Place on wire rack and allow to cool enough to touch

• Mix remaining juice and zest with 1C of powdered sugar with whisk until consistency is smooth.  Taste and add remaining sugar as needed to reach desired taste and/or consistency

• Poke holes with tooth pick into top and spoon part of the mixture on.  Then flip and spoon remainder of mixture onto surface.  

• Leave as is and allow to cool to room temperature  

• Decorate with marzipan carrots.  You can make with almond paste, orange food coloring, and dill sprigs

  • Put on latex gloves

  • Place 1 1/2 tsp. of orange food coloring in a medium size bowl and a 7 oz. package of almond paste.  If you don't have orange coloring, use 2 parts yellow to every 1 part red until quantity needed is reached

  • Slowly knead coloring into paste until coloring is consistent throughout paste

  • Shape into carrots, using toothpick to create hole at large end for dill sprig to be inserted

  • Save extra paste for up to three weeks in refrigerator in air tight container