Mini Marzipan Carrots

Instructions

1. With a toothpick, add a dab of food coloring to the marzipan and knead with fingers to combine; continue until desired shade is achieved.
2. Shape mounded 1/2 teaspoons of marzipan into 24 balls, and place on a clean work surface.
3. Using your hands, roll each piece back and forth to form a 2-inch log.
4. Using your fingers, shape one end of each log into a tapered point to form a carrot shape.
5. (It neednt be perfect; garden carrots have lumps and bumps.)
6. Use the tip of a skewer or toothpick to make a small hole at the top of the carrot.
7. Using a paring knife, make small grooves across the surface of each carrot in a random design.
8. Carrots can be kept at room temperature, in an airtight container, for up to 1 week.
9. When ready to serve, roll carrots in cookie crumbs, lightly brushing off excess, and insert carrot greens into the holes.
10. Orange-tinted marzipan balls are rolled into carrot shapes on a work surface, then scored with a knife.
11. The marzipan carrots are then rolled in chocolate cookie crumbs and topped with carrot greens or dill to make them look like theyre fresh from the garden.