OMA'S MARZIPAN STOLLEN
My German grandma made this stollen for us when we were young. I love its homey taste and how it reminds me of her and the German food she made. I often freeze this sweet bread once it's shaped into a braid. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning. -Abigail Leszczynski, Beauford, South Carolina
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, combine 2 cups flour, sugar and yeast. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a large bowl, beat almond pastry filling, almonds, milk and extract. Punch dough down; turn onto a floured surface. Divide into thirds. Roll each portion into a 15x6-in. rectangle. Spread each portion with a third of the filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long slide; pinch seam to seal. Place ropes on a parchment-lined baking sheet. Using a sharp knife, make a 1/2-in.-deep cut lengthwise down the center of each rope, stopping 1/2 in. from ends. Keeping cut surfaces facing up, braid ropes. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool. Combine glaze ingredients to desired consistency; drizzle over stollen.
Nutrition Facts : Calories 270 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 73mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
MARZIPAN BARS
My husband's grandmother made these lovely layered bars for us as our newlywed Christmas present.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 6-1/2 dozen.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 38mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MARZIPAN BEARS RECIPE - (4.7/5)
Provided by MJH
Number Of Ingredients 4
Steps:
- Cut roll of Odense Marzipan in half. Reserve second half for another bear. Form a ball of marzipan about 1 1/2 inches in diameter for the bear's body. Roll it between palms of hands to get an oval shape. Place on work surface. Roll a ball about an inch in diameter for the head. Shape two small pieces of marzipan into small pea size balls. Flatten with thumb for ears. Attach to head. Use a bit beaten egg white if pieces will not stick to one another. Shape two small pea size pieces of marzipan for cheeks and place on head about three quarters down from top. Pinch off two small pieces for eyes. Roll into circles and place above cheeks. Shape the nose a bit bigger than the eyes and position on top of cheeks between eyes. Firmly press head onto body. Divide remaining piece of marzipan into four pieces for arms and legs. Shape each piece into a log. Attach arms to back where shoulders would be and wrap to front of bear. Attach legs to lower back and wrap to front. Slightly bend log up at end for foot. Repeat with remaining half of marzipan. For Video: odense.com/index.php?page=recipe&id=161 Kitchen tips: Food colors can be painted on bear after it dries (skins) for 24 hours or color can be mixed directly into marzipan and then shaped.
MARZIPAN OLD FASHIONED
Enjoy the flavours of simnel cake in this special spring-inspired old fashioned cocktail with marzipan flavours - garnish with an orange peel twist for citrussy notes
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 7
Steps:
- Tip the amaretto, sugar syrup, bitters and almond essence into a cocktail mixing glass or jug. Add a few ice cubes and slowly stir with a mixing spoon until the outside of the glass feels cold. Pour in the brandy and add a few more ice cubes, then stir until just combined.
- Strain the drink into an ice-filled rocks glass or tumbler and garnish with an orange peel twist.
Nutrition Facts : Calories 154 calories, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar
MARZIPAN BARS
Make and share this Marzipan Bars recipe from Food.com.
Provided by Derf2440
Categories Bar Cookie
Time 1h
Yield 40 bars
Number Of Ingredients 14
Steps:
- Butter a 13x9 inch metal cake pan, line with parchment paper.
- Set aside.
- In a small saucepan, bring rum to boil, stir in cranberries.
- Let cool.
- Meanwhile, in bowl, beat butter with sugar until fluffy.
- Beat in eggs, one at a time, beating well after each addition, beat in vanilla and almond extract.
- In separate bowl, whisk flour ground almonds, baking powder and salt, stir into butter mixture just until combined.
- Stir in sliced almonds, cranberry mixture and marzipan.
- Scrape into prepared pan.
- Bake in centre of 350° oven until golden and cake tester inserted in centre comes out clean, 45 minutes.
- Let cool completely in pan on rack.
- Dust with icing sugar.
- Cut into bars.
- Make ahead- Layer between waxed paper in airtight container, store for up to 4 days or freeze for up to 1 month.
MARZIPAN BARS
This is unlike any other marzipan bar recipe I have seen. This was given to me by my sister many years ago and I get asked for this recipe all the time. It is very pretty to look at as well as tasting wonderful.
Provided by Darlene10
Categories Bar Cookie
Time 1h5m
Yield 1 slice
Number Of Ingredients 13
Steps:
- Line 8 x 8 pan with pie pastry and cover the pastry with layer of raspberry jam.
- Blend butter and sugar thoroughly.
- Add eggs and beat until light and fluffy.
- Add rice flour and salt and beat well.
- Color 1/2 mixture a pale pink and other half green.
- Put spoonfuls of each mixture alternately on jam to cover.
- Bake in 350° oven for 35 minutes.
- Cool and ice with frosting.
More about "marzipan bears recipe 475"
MARZIPAN SHORTBREAD COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (31)Calories 130 per servingTotal Time 55 mins
BEAR CLAWS - BAKE FROM SCRATCH
From bakefromscratch.com
Estimated Reading Time 2 mins
HOMEMADE MARZIPAN RECIPE - THE SPRUCE EATS
From thespruceeats.com
MARZIPAN RECIPE (TRADITIONAL GERMAN RECIPE) - PLATED …
From platedcravings.com
MARZIPAN STOLLEN RECIPE | TRADITIONAL BAKING FOR …
From theomaway.com
BEST MARZIPAN AND ALMOND PASTE RECIPE - THE DARING …
From daringgourmet.com
EASY HOMEMADE MARZIPAN - SIMPLY SO GOOD
From simplysogood.com
ODENSE.COM RECIPES - COOKCREWS.COM
From cookcrews.com
EASY HOMEMADE MARZIPAN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MARZIPAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOMEMADE MAZAPAN | MEXICAN RECIPES BY MUY DELISH
From muydelish.com
MARZIPAN BARS | CANADIAN LIVING
From canadianliving.com
20 EASY MARZIPAN RECIPES TO TRY THIS WEEKEND - INSANELY GOOD
From insanelygoodrecipes.com
HOMEMADE MARZIPAN – SAVOUR CALGARY
From savourcalgary.ca
MARZIPAN | DISNEY WIKI | FANDOM
From disney.fandom.com
HOW TO MAKE MARZIPAN - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love