marzipan

2017-02-14

Marzipan is relatively unknown in the USA, at least compared with Europe where it is very popular, especially around St-Niklaas and the year-end holidays.

Marzipan (Fl. marsepein, Fr. pâte d'amande) vs. almond paste (Fl. amandel spijs):

Marzipan is prepared with confectioner's (powdered) sugar and about 30% almonds-70% sugar. It has a very fine structure.
- Cheap marzipan knock-offs often use white beans and almond extract instead of real almonds.
Almond paste has a 50-50 proportion and is made with regular sugar, = coarser texture.
Almond paste is used for baking, e.g. in German Stollen X-mas bread.
Ground almonds are cream-colored, not white. Home-made marzipan will not be be pure white.
Sometimes egg whites and rose water are added.

A. home-made marzipan

The quality of marzipan is determined by the proportion of the ingredients. The less sugar, the better the quality, for rather obvious reasons. For home recipes, a proportion anywhere between 30-70 to 505-50 is most often used, but you can go to up to 95% almond powder with 5 % sugar. No guarantees that you'll like it better though.

The more almonds you use, the more expensive your marzipan becomes.
TThe more sugar you use, the bigger the calorie-bomb you make.

You can replace some of the sugar with honey, if desired.

Just be aware it will make the marzipan very, very, very sticky.

Marzipan can be made cold or warm.

For the cold method, mix the ingredients, roll out and dry.
Do not add egg whites with this method. It will reduce shelf life considerably.
Heating the marzipan mixture may extend refrigerated shelf life to several weeks.

INGREDIENTS

This is what you need for 1 lb. = 16 1/2 oz. servings:

1/2 lb. bleached almond powder
1/2 lb. confectioner's sugar
water

optional:

bitter almond extract
especially in high-sugar mixtures
egg white
orange blossom or rose water

Pic1: marzipan balls

Directions

2017-02-14

Pic2: ground almonds, honey and confectioner's sugar
Pic3: weigh
Pic4: heat with water

Weigh the almond powder and sugar to desired proportions.
Mix together.
Add a few tbsp. of water to get a smooth paste.
Heat over low heat.

Pic5: dry
Pic6: rest
Pic7: balls

Keep stirring while drying the mixture.
Roll out the almond paste on parchment paper of plastic foil.
Rest 24-48 hrs. in the refrigerator to dry further.
Take 1 tsp. of almond paste.
Roll a small ball.
Lay out on parchment paper.
Store refrigerated for longer shelf life.

B. chocolate marzipan

It is delicious, but it is also useful to reduce the stickiness of home-made marzipan.

In Flanders and Holland, these are called "patatjes" = small potatoes. They are a popular candy around St-Niklaas and the X-mas holidays.

You can of course mix in the chocolate powder into the almond paste, but I do not recommend it. Coating the outside is more than enough.

INGREDIENTS

This is what you need:

marzipan balls
unsweetened chocolate powder for baking

Pic1: chocolate marzipan

DDirections

2017-02-14

Pic8-10: with chocolate powder

Pour a few tbsp. cacao powder in a plate.
Roll the marzipan balls through the powder.
Let dry.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org