Recipe courtesy of Michele Mitchel

Marzipan Pumpkins

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  • Total: 40 min
  • Prep: 40 min
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7 ounces almond paste

2 teaspoons fondant

2 teaspoons corn syrup

4 tablespoons powdered sugar

3 drops orange food coloring


  1. Place almond paste and fondant in a mixing bowl with the dough hook attachment, set on first speed, beat until soft. Gradually add the syrups, then the powdered sugar to form a nice clay-like dough. Add food coloring by kneading it into the paste, by hand, on a board with a little powdered sugar. Shape into a 1-inch diameter log. Cut into 1-inch pieces and roll into a ball. Take a paring knife and gently make the indentations of the pumpkin.