What To Make With Marzipan Recipes

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20 BEST WAYS TO USE MARZIPAN



20 Best Ways to Use Marzipan image

You might think that these marzipan recipes are just for the holidays, but I think this soft and buttery almond candy should be used year-round!

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Traditional German Bethmännchen (Marzipan Cookies)
Pineapple Cake with Marzipan
Marzipan Cake
Triple Layer Chocolate Marzipan Cake
Banketstaaf (Dutch Christmas Log Pastry with Marzipan)
German Marzipan Potatoes (Marzipankartoffeln)
Homemade Marzipan Truffles
Funfetti Marzipan Rugelach
Hausfreunde With Marzipan (Friend Of The House Cookie)
Chewy Almond Marzipan Bars
Battenberg
Marzipan Cake with Chocolate Chips
Marzipan-Stuffed Almond Sugar Cookies
Marzipan Chocolates
Cornes de Gazelle (Gazelle Horns)
Pistachio Marzipan
Marzipan Fruits
Apple u0026amp; Marzipan Dumplings
Easy Lemon Marzipan Muffins
Marzipan Cinnamon Challah

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

EASY VANILLA MARZIPAN



Easy vanilla marzipan image

It's worth having a go at making your own marzipan to cover your Christmas cake - and you can experiment with adding different flavours

Provided by Jane Hornby

Time 20m

Yield Covers a 20cm/8in cake

Number Of Ingredients 7

175g golden caster sugar
280g icing sugar, sifted, plus extra for kneading and rolling out
450g ground almond
seeds scraped from 1 vanilla pod
2 eggs, beaten
½ tsp orange or lemon juice
3 tbsp apricot jam, warmed then sieved

Steps:

  • Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
  • Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
  • Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
  • How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.

MARZIPAN CAKE



Marzipan Cake image

I am partial to marzipan and this cake full of almond paste, ground almonds and almond extract satisfies my cravings.

Provided by Geema

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 10

1 (7 ounce) can almond paste
1/4 cup soft butter
1/2 cup sugar
1 cup ground almonds
2 eggs
1/4 teaspoon almond extract
1 cup flour
1 teaspoon baking powder
2 tablespoons water
1/4 cup apricot preserves

Steps:

  • Preheat the oven to 350 degrees.
  • Butter and flour a 9" cake pan.
  • Cream the almond paste with the butter and sugar.
  • Mix in the almonds.
  • In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
  • Combine the flour and baking powder and stir into butter mixture.
  • Mix with a few strokes as possible.
  • Pour batter into cake pan and bake for 20-25 minutes.
  • Do not over bake!
  • Heat water and preserves and brush on the top of warm cake.

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