Marzipan Easter bunnies

Ingredients for 1 servings:

• 200 g marzipan paste
• 70 g flour
• 60 g powdered sugar
• 1 egg(s)
• 40 almonds, whole
• 1 tbsp milk

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

or other figures all year round

Separate the egg. Set the egg yolk aside. Knead the marzipan, egg white, flour, and powdered sugar. If necessary, warm the marzipan briefly; this will make it very soft and easy to work with. The mixture will be very sticky, so first use a dough hook and then floured or damp hands. Shape it into a ball, wrap it in cling film, and refrigerate. After a while, shape the dough into about 20-25 praline-sized and hazelnut-sized balls, placing one small ball on top of the larger ball. Press two almonds deep into each ball to form ears and pierce two eyes with a toothpick. Whisk the egg yolk with the milk and brush the bunnies over the bunnies. Bake at 150°C (300°F) for about 20 minutes. Let it cool completely and store in a tin. Tip: The bunnies look great on the Easter table or in an Easter nest. You can also shape other shapes, such as ducks. Then shape the bottom ball slightly egg-shaped and use an almond for the beak instead of the ears. This makes about 22 bunnies.