Middle Eastern Style Marzipan Recipes

MIDDLE EASTERN-STYLE MARZIPAN

Middle Eastern-Style Marzipan image

An extremely delicious, sweet, and exotic Middle Eastern almond treat. Also quick and dead easy to make.

Provided by CreatCook

Categories Nut Candy

Time 1h

Yield 10

Number Of Ingredients 6

Ingredients

3 cups raw unshelled almonds
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 pinch salt
¼ cup honey, or as needed
2 tablespoons confectioners' sugar

Steps:

Place almonds in a large skillet over low heat. Toast, stirring occasionally, until shells crack open easily, about 30 minutes. Cool until easily handled, about 15 minutes.
Shell almonds; place in a food processor. Add cardamom, cinnamon, and salt. Process, slowly pouring in honey, until marzipan mixture lumps together.
Cut and form marzipan into desired shapes. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 17 g, Fat 21.6 g, Fiber 5.1 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 16.3 mg, Sugar 10.5 g

MARZIPAN

Marzipan image

Provided by Food Network

Categories dessert

Time 20m

Yield about 1 cup marzipan

Number Of Ingredients 4

Ingredients

8 ounces almond paste
1 3/4 cups confectioners' sugar
4 tablespoons corn syrup
Food coloring

Steps:

In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly.
Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes.

MINI MARZIPAN TREATS

Mini Marzipan Treats image

Marzipan has been around for centuries, but if you follow trendsetting bakers on Instagram, you might think it's the next big thing. The nut paste is being turned into dramatic, colorful Battenberg cakes and molded into creative little figurines - and fans can't get enough: Biagio Fortunato, of Fortunato Brothers pastry shop in Williamsburg, Brooklyn, says his shop's holiday sales of marzipan have tripled over the last few years. Although Germany, Spain and Italy all claim to be the birthplace of this magical treat, variations are everywhere, including in the Middle East, where it's flavored with orange flower water, and in Mexico, where it's made from peanuts instead of the traditional almonds. Make a batch yourself with Molly Yeh's recipe, then turn it into one of her favorite desserts!

Provided by Molly Yeh

Categories dessert

Time 1h5m

Yield 8 to 10 marzipan treats

Number Of Ingredients 10

Ingredients

14 ounces marzipan (homemade or store-bought, recipe follows for homemade)
Confectioners' sugar, for dusting
12 ounces milk chocolate chips
Chopped pistachios and dried rose petals, for topping
1 1/2 cups nuts or sesame seeds
1 cup confectioners' sugar
1 teaspoon almond extract or other flavoring of choice
1/4 teaspoon rosewater (optional)
1/4 teaspoon kosher salt
6 tablespoons light corn syrup

Steps:

Roll out the marzipan until 3/4 inch thick, using confectioners' sugar to dust the work surface and rolling pin to avoid sticking. Cut into rectangles, about 1 1/2 by 3 inches each, or cut into other shapes.
Meanwhile, melt the chocolate chips in a double boiler or in the microwave until smooth. Set a rack on a sheet of parchment paper or on a baking sheet. Using two forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the rack and decorate with pistachios and dried rose petals. Allow to set until firm, about 30 minutes.
In a food processor, blend the nuts until they're finely ground and just starting to clump together (but don't over-blend them or you'll end up with nut butter). Add the confectioners' sugar, extract, rosewater (if using) and salt; pulse to combine.
With the motor running, drizzle in the corn syrup and blend to form a dough. It may still look crumbly in the food processor, but if you squeeze it in your hand, it should stick together. (You may find that you don't need all of the corn syrup.) Form the marzipan into a ball or log and wrap it tightly in plastic wrap until ready to use. Store in the refrigerator.

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