Marzipan Carrots

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Marzipan Carrots
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
665
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie665 kcal(32 %)
Protein15.72 g(16 %)
Fat39.74 g(34 %)
Carbohydrates65.64 g(44 %)
Sugar added48.9 g(196 %)
Roughage8.17 g(27 %)
Vitamin A0.07 mg(9 %)
Vitamin D0 μg(0 %)
Vitamin E17.93 mg(149 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.91 mg(83 %)
Niacin5.17 mg(43 %)
Vitamin B₆0.1 mg(7 %)
Folate41.25 μg(14 %)
Pantothenic acid0.24 mg(4 %)
Biotin48 μg(107 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium535.75 mg(13 %)
Calcium201.5 mg(20 %)
Magnesium209.25 mg(70 %)
Iron2.83 mg(19 %)
Zinc2.49 mg(31 %)
Saturated fatty acids3.25 g
Cholesterol0 mg

Ingredients

for
25
Ingredients
300 grams
200 grams
2 tablespoons
food coloring (orange, green)

Preparation steps

1.

Blanch the almonds in about 1 liter (approximately 4 cups) of boiling water. Strain through a sieve and rinse under cold water. Spread the almonds out on a kitchen towel and let dry 1 hour.

2.

Ground the dried almonds finely in a mill, then mix with the powdered sugar and grind a second time.

3.

Using your hands, knead the almond mixture with the rose water, or, using the mill, dribble the rose water in slowly until the mixture holds together, then knead briefly with hands. 

4.

Color 2/3 of the almond paste with orange food coloring and shape into carrots.

5.

Color the rest of the almond paste with green food coloring and shape into carrot tops. Set on the top the carrots, press down gently and serve.