Marzipan German Christmas Candy Recipes

GERMAN HOMEMADE MARZIPAN

Steps:

• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
• Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.

GERMAN CHRISTMAS CANDY (MARZIPANKARTOFFELN)

Steps:

• Gather the ingredients.
• Mix together the ground almonds, confectioners' sugar, rose water, and bitter almond aroma in the food processor work bowl or by hand until well blended and sticky.
• Add additional liquids, if necessary, a little at a time until the dough clumps together. Remove from​ the food processor.
• Using 1 tablespoon or less of the marzipan, form small potato-like balls. Some people form perfectly smooth, round balls instead of potato shapes.
• In a small bowl, whisk together the cocoa powder and cinnamon. Roll the balls in the cocoa and cinnamon and set apart on parchment paper to dry. Once completely dry, store in a covered container for longer shelf life.

MARZIPAN (GERMAN CHRISTMAS CANDY)

Steps:

• In a large bowl, cut almond paste into chunks; add egg whites, 2 tablespoons amaretto, 4 teaspoons almond extract.
• Mix well.
• Gradually add 4 cups powdered sugar (small amount at a time) to stiffen.
• Add almond extract, amaretto, sugar and cornstarch until dough is stiff and tastes the way you like it.
• Chill overnight, then roll into balls.
• Melt chocolates together over double boiler (or melt in microwave).
• Dip balls in chocolate and chill in refrigerator.

MARZIPAN CANDY

Steps:

• Break the almond paste into small pieces over a medium bowl. Add 1 cup of the confectioners' sugar, and work it in with your hands until incorporated. It will be crumbly. Add another 3/4 cup of sugar, and work it in really well. Pour in the corn syrup, and work it in until evenly blended. Spread remaining sugar out on a clean work surface, and knead the dough until smooth and uniform, 3 to 5 minutes. If the dough seems too sticky, knead in more sugar. Wrap the dough in plastic wrap, and refrigerate for about an hour. It should have the consistency of modeling dough.
• Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at the desired color. Then blend the colored pieces into larger portions of dough. Dust a work surface and rolling pin with confectioners' sugar, and roll dough out to 1/4 inch thickness. Cut into desired shapes using small cookie cutters to make candies.