Makes: 15-20 (depending on the size of the decorations)Prepare & Cook:
250g ground almonds
zest of 1 orange
250g caster sugar
2 SpinneysFood Free Range Eggs, lightly beaten
icing sugar, for dusting
Preheat the oven to 170°C, gas mark 3. Line 2 large baking trays with baking paper. Combine the ground almonds, orange zest and caster sugar in a bowl, make a well in the centre and add half the beaten egg. Mix thoroughly to make a stiff dough, then form into a ball.
Turn out onto a surface lightly dusted with icing sugar and knead well, until you have a smooth ball. Roll the dough out to a thickness of 1cm and use Christmas-themed biscuit cutters to stamp out your tree decorations.
Place the shapes on the prepared baking trays and brush with the remaining beaten egg.
Using a skewer, carefully make a hole in each decoration large enough to thread with ribbon or string.
Transfer to the oven and cook for 5-15 minutes, depending on the size of the decorations. Check them every 5 minutes, as they colour very easily.
Once they are light golden brown, remove the decorations from the oven and leave to cool on the baking trays. You may need to use the skewer to reopen the holes that you made earlier while the marzipan is still soft and pliable.
When the decorations are completely cool, thread lengths of ribbon or string through the holes. Either hang the decorations on your Christmas tree or pack them into a clear bag, secure with ribbon, a bauble and a pretty tag and give them as a gift.