Marzipan Bugs Recipes

Steps:

• Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.

Steps:

• Mix black food colouring into the marzipan, this will take some time and turn everything your touch black.
• Cut or break marzipan into beetle sized lumps.
• Roll each lump into a elongated ball, about an inch long.
• Flatten slightly until roughly bug shape.
• Make groove in the bug to make it look like an egyptian scarab beetle.
• Dab a small brush into the Edible Luster and then wipe most of it off on a kitchen tissue, then brush the wings/shell of the beetle.
• Add a second colour if you want a shimmering beetle effect.
• Optional; roll some marzipan into tiny sausage, which are going to be the legs.
• Cut the tiny sausages into 3 shorter sausages, enough to sit under the beetle and poke out each side.
• Layout legs, stick beetle on-top, carefully wait to harder a bit before moving.

Steps:

• In a bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with milk. Press into a greased 15x10x1-in. baking pan. Spread with jelly. , For filling, combine almond paste, butter, sugar, egg white and vanilla in a bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350° for 35 minutes or until set. Cool on a wire rack. , For icing, heat chocolate and butter in a small saucepan on low until melted. Add confectioners' sugar and enough milk to make a smooth icing. Stir in vanilla. Immediately spread over bars. Cover and store overnight at room temperature before cutting.