Five Minute Marzipan Recipes
FIVE-MINUTE MARZIPAN
Easy Marzipan, in some form or another, has been in existence for almost a thousand years-likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of almond paste eaten as a treat, and by the 15th century it was widely documented as a popular indulgence. In fact, according to our hero, food science savant Harold McGee, Leo da Vinci even got into the marzipan-sculpting game (and lamented the philistines who unhesitatingly devoured his little works of art). These days it's mostly associated with rock-hard models of fruit, but if you've ever tried those and aren't a fan, we urge you to make a batch of your own. Fresh marzipan has a lovely delicate flavor and light texture, and is wonderful dipped in dark chocolate. Of course, if you want to get all arts-n-craftsy on what is basically delicious modeling clay, be our guest. (Leo would approve.)
Provided by Liz Gutman
Categories Candy Kid-Friendly Almond Small Plates
Yield Makes about 2 pounds
Number Of Ingredients 6
Steps:
- 1. If using a stand mixer: Combine the almond paste, confectioners' sugar, and 1 tablespoon of the brandy in the mixing bowl. Mix on low speed until everything is completely incorporated and the dough is smooth and pliable, about 5 minutes.
- If using your hands: Form the almond paste into a flat round on your work surface. Dust half of the confectioners' sugar over the round and begin kneading it into the paste, folding the paste over on itself repeatedly. Drizzle 1 tablespoon of the brandy over the dough and knead it in. Once it's incorporated, dust the remainder of the sugar over the dough and knead until it's completely incorporated.
- 2. The dough should be uniform and pliable. If it's dry, add a few more drops of flavoring (or warm water) and knead until it's at the desired consistency; if it's sticky, a little more confectioners' sugar.
- Store marzipan, wrapped very well in plastic wrap, in the refrigerator for at least 3 months.
MARZIPAN FROM SCRATCH
Make and share this Marzipan from Scratch recipe from Food.com.
Provided by Diana Adcock
Categories Candy
Time 30m
Yield 1 pound
Number Of Ingredients 5
Steps:
- In a large bowl cover almonds with boiling water.
- Let stand for 2 minutes.
- Drain and skin by pressing down on one end forcing the nut to pop out of it's skin.
- In a food processor grind WARM nuts for 2 minutes or until finely ground.
- Add icing sugar and mix for 1 minute or until well blended.
- Blend in almond extract.
- Blend in corn syrup.
- With the motor running pour in enough of the egg white to form a ball.
- Remove and wrap in plastic wrap.
- Place in the fridge for at least two hours or until firm.
- ***Thiscan be stored in the fridge for up to two weeks, in the freezer for 3 months.
MARZIPAN II
A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations.
Provided by C. Lynn
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
- Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.
Nutrition Facts : Calories 154.9 calories, Carbohydrate 29.2 g, Fat 4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 8.4 mg, Sugar 22.1 g
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