GERMAN HOMEMADE MARZIPAN
It is super easy to make your own marzipan. This authentic German recipe is made without eggs and needs only 2 ingredients, whole almonds and confectioners' sugar. If you like, you can flavor it with almond extract or rose water. Use the marzipan within a week or two.
Provided by transatlantikkoch
Categories World Cuisine Recipes European German
Time 10m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 17.1 g, Fat 10.5 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 0.3 mg, Sugar 13.8 g
MARZIPAN
Make your own marzipan instead of buying it. Marzipan is used to frost Christmas cakes and for candies, and all sorts of other goodies.
Provided by Carol
Categories Desserts Candy Recipes
Time P1DT30m
Yield 16
Number Of Ingredients 5
Steps:
- Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 17.8 g, Fat 7.2 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 79.9 mg, Sugar 15.4 g
MARZIPAN
A favorite for desserts and cake decorating, marzipan is a tasty, nutty treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 pounds
Number Of Ingredients 4
Steps:
- Combine almond paste, confectioners' sugar, and corn syrup in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.
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 TORTE
Make and share this Marzipan Torte recipe from Food.com.
Provided by sofie-a-toast
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and butter an 8 inch pan (springform - removable bottom recommended).
- In a large bowl, mix butter, sugar and almond paste until light and fluffy (may want to use beaters).
- Add eggs, kirsh and almond extract and beat well.
- Add remaining ingredients and beat thoroughly.
- Pour in pan and bake for 40 minutes or until golden brown.
- Dust cake with powdered sugar and garnish with berries or berry sauce.
Nutrition Facts : Calories 345.8, Fat 22, SaturatedFat 8.7, Cholesterol 100.2, Sodium 131.1, Carbohydrate 33.5, Fiber 1.6, Sugar 27.2, Protein 5.9
MARZIPAN CAKE WITH CHOCOLATE GANACHE AND SLICED ALMONDS
Provided by Food Network
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Grease a 9-inch pie dish with butter. Add 1 tablespoon flour and coat the dish, shaking out any excess flour.
- Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment. Add the butter and mix until well incorporated. Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next. Add the remaining 1/2 cup flour and mix just until combined. Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Invert the cake onto a wire rack and let cool completely.
- Place the chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes. Pour the cream over the chocolate and stir until smooth. Let the ganache cool slightly so it is spreadable. Evenly frost the top of the cake with the ganache. Sprinkle the outer edges with the sliced almonds and decorate with the raspberries. Serve at room temperature.
MARZIPAN CHEESECAKE
Categories Cake Food Processor Chocolate Nut Dessert Bake Vegetarian Cream Cheese Almond Gourmet
Yield Serves 8 to 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. and butter a 9 1/2-inch springform pan.
- Make crust:
- In a shallow baking pan toast almonds in middle of oven until golden, about 10 minutes. Remove almonds from oven but leave oven on. Cool almonds completely. In a food processor pulse nuts until finely chopped and transfer to a bowl. Break graham crackers into food processor and finely grind. Stir 1 cup cracker crumbs and sugar into almonds. Melt butter and add to crumb mixture, stirring with a fork until combined well. Press crumb mixture evenly onto bottom and 1 inch up side of springform pan.
- Make filling:
- In a food processor grind together almond paste and sugar until combined well. Add cream cheese and vanilla and blend well. Add eggs 1 at a time, pulsing until just combined after each addition.
- Pour filling into crust and bake in middle of oven 50 minutes. Turn off oven and let cheesecake stand in oven 10 minutes. (Cake will not be set in center but will set as it cools. Don't worry if cheesecake cracks; chocolate topping will cover it.) Cool cheesecake in pan on a rack 1 hour.
- Run a thin knife around edge of pan to loosen cheesecake but do not remove side of pan. Chill cake, uncovered, at least 4 hours and up to 1 day.
- Make topping:
- Finely chop chocolate. In a small saucepan bring cream just to a simmer and remove pan from heat. Add chocolate and stir until smooth.
- Carefully pour topping onto cake and spread it up to but not over edge. Chill cake, covered, until chocolate is set, at least 2 hours, and up to 1 day.
- Just before serving, remove side of pan.
RASPBERRY-MARZIPAN TART
Two layers of raspberry preserves sandwich an almond-paste-like center in the raspberry-marzipan tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Yield Makes one 9-inch tart
Number Of Ingredients 13
Steps:
- Dough:Whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or rub it in with your fingers until small bits remain. Stir in egg, and mix until a dough forms. Fit dough into a buttered 9-inch pie plate using plastic wrap or wet fingers. Spread 1/4 cup plus 2 tablespoons preserves on bottom of tart shell. Refrigerate until firm, about 20 minutes.
- Filling:Preheat oven to 350 degrees. Beat together butter, sugar, and extracts with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in nuts. Spread filling over preserves in tart shell.
- Bake tart until crust is deep golden brown and filling is set, 40 to 45 minutes. Transfer to a wire rack, and let cool completely, about 1 hour. Spread with remaining 1/4 cup preserves. Tart can be stored at room temperature, tented with foil, up to 1 day. Or, after tart cools, store it at room temperature, wrapped in plastic, then foil, up to 3 days; spread with preserves before serving.
RASPBERRY MARZIPAN TART
A simple to make but very rich dessert. Serve small slices of this decadent treat :) Garnish with Fresh Strwberries for a more elegant presentation if you like.
Provided by Steve P.
Categories Pie
Time 1h10m
Yield 1 Nine inch tart, 16 serving(s)
Number Of Ingredients 13
Steps:
- For crust layer: Combine flour, sugar, baking powder, butter and egg with pastry blender until dough forms.
- Press dough over bottom and up sides of greased 9-inch round cake pan or pie pan.
- Spread 1/4 cup preserves over dough.
- Chill while preparing filling.
- For Filling: In small bowl, cream butter with sugar and almond extract until light and fluffy.
- Add eggs, 1 at a time beating well after each addition.
- Stir in almonds.
- Spoon filling over preserves layer.
- Spread gently.
- Bake at 350 degrees 40-50 minutes or until deep golden brown.
- Cool 2 hours.
- Loosen edges.
- Gently remove from pan.
- Spread with remaining 1/4 cup preserves.
- Drizzle Glaze over tart.
- For Glaze: Combine powdered sugar and lemon juice and blend well.
Nutrition Facts : Calories 294.1, Fat 17.1, SaturatedFat 7.9, Cholesterol 70.2, Sodium 70.1, Carbohydrate 32.5, Fiber 1.4, Sugar 21.6, Protein 4.2
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