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German Christmas recipesMarzipan

The higher the proportion of almonds, the higher the quality of the marzipan. Edelmarzipan by definition must consist of at least 70% almonds by weight. Lübecker Marzipan contains 90% almonds by weight. Homemade marzipan is easiest to make and work with when a few ingredients are added that the professionals don't use.

Ingredients

1 pound almonds, blanched, peeled, and coarsely chopped
3 large egg whites, room temperature
1/4 teaspoon salt
4 teaspoons vanilla or almond extract or 1-2 tablespoons of water or rosewater
3 to 4 cups powdered sugar

Preparation

Grind the almonds in a blender or coffee grinder -- or with a mortar and pestle -- until they resemble a fine powder. In a bowl, beat the egg whites with salt until frothy. Add the vanilla, almond extract or rosewater. Sift in the first 3 cups of powdered sugar 1 cup at a time, kneading the mass in the bowl after each addition. Add just enough of the last cup of powdered sugar to form a smooth, pliable dough that is not too sticky. Divide the dough into portions and wrap tightly in plastic wrap. Keep refrigerated in an airtight container up to 8 weeks.

Marzipan can be added to cakes and cupcakes, formed into Christmas tree ornaments or other decorative forms. To shape and decorate the marzipan, press it into a mold, shape it with damp hands, or roll it flat and use a cookie cutter. It is easier to work with when the mass is at room temperature. Let marzipan forms dry on a cookie sheet overnight. Decorate as desired with a small paintbrush dipped in food coloring. Use cloves, edible candy such as licorice, wooden toothpicks, colored paper, and your imagination!

Marzipan the easy way - Browse or buy

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