Marzipan Karotten (Marzipan Carrots) is a traditional Swiss recipe for a classic method of making decorative carrots from marzipan (almond paste) and dill that are typically used to garnish cakes such as Rüebiltorte (Swiss Carrot Cake). The full recipe is presented here and I hope you enjoy this classic Swiss version of: Marzipan Carrots (Marzipan Karotten).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
210g marzipan
red and yellow food colouring
icing sugar, to dust
sprigs of dill, to garnish
Method:
Coat your hands with icing sugar then knead the marzipan until slightly softened. Flatten the marzipan into a disc then add a few drops of red and yellow food colouring (use a ratio of 1 drop red to 2 drops yellow). Fold the marzipan into a ball and begin to knead so that the orange colour spreads throughout the confection. Add more colour to obtain the right carrot-like shade.
Work until the marzipan is an uniform colour then roll the dough into small balls (about 2cm in diameter). Roll these balls between your palms, elongating them into thin tubes that taper at one end (basically carrot shapes). Take a toothpick and holding perpendicular to the carrots make horizontal indentations all along the length to create slight indentations.
Now poke holes in the tops of the carrots and insert sprigs of dill to form the 'leaves'. Use immediately to decorate carrot cakes, such as Rüebiltorte.
)
Click on the image, above to submit to Pinterest.