Marzipan Christmas pigs with beetroot colouring

Marzipan
7 g beetroot juice
200 g almond flour
190 g Dansukker Organic Sugar
1 egg white
Just under 30 ml cold water
15 ml rapeseed oil
300 g Dansukker Organic Icing Sugar

Peel and grate the beetroot. Press the juice through a sieve and set it aside.

Blend the almond flour and sugar thoroughly in a food processor.

Add the egg white, water, beetroot juice and oil while the processor is running. Scrape down the sides so that everything blends evenly.

Add the icing sugar a little at a time, working the mixture to a paste.

Shape the paste into pigs in your preferred design. Use your imagination and have fun!

BUT... if you want to make a large pig with three piglets (as pictured), here's how: Divide the marzipan into two parts, then divide one of the parts into four smaller parts. Use the large part for the body and the four smaller parts to make the pig's head and the three piglets. Pinch a piece off each "body" and roll it into a tail. Then shape the bodies and fasten the tails on. Place the large pig's body on a serving dish, facing slightly sideways. Using the blunt edge of a knife, mark thighs and creases. Arrange the piglets under the pig's belly. Now shape the large pig's head. Pinch off a small piece of marzipan and roll it into two tiny balls. Then roll the rest to make the head. Think of the shape as a pear that's been dropped on the ground. Press the head against the body. Flatten the tiny balls and shape them into ears. Insert the ears into the crease between the body and head. Attach two round sprinkles as eyes, and add two dots of melted dark chocolate to make pupils.