Five Minute Marzipan Recipes

FIVE-MINUTE MARZIPAN

Five-Minute Marzipan image

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

Ingredients

Ingredients
3 cups (24 ounces/685 g) almond paste
2 1/2 cups (300 g) confectioners' sugar, plus extra if needed
1 tablespoon (15 g) kirsch or other brandy (see Note), plus extra if needed
Special Equipment
Stand mixer fitted with paddle attachment, or a clean work surface (if using your hands)

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

Marzipan from Scratch image

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

Ingredients

2 cups unblanched almonds
2 cups icing sugar
2 teaspoons almond extract
2 teaspoons corn syrup
1 egg white, lightly beaten

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

Marzipan II image

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

Ingredients

1 cup almond paste
2 egg whites
3 cups confectioners' sugar
½ teaspoon vanilla

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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