Thursday is National Marzipan Day! Marzipan is basically blanched almonds ground up in a food processor with sugar and corn syrup. The paste can be formed and colored just like modeling clay, making it versatile for decoration, or making confections. You’ve probably seen those little edible fruits, vegetables, or animal shapes decorating the tops of cakes. It’s also used in classic fillings for traditional pastries.
Though marzipan has long been associated with Germany and Italy in particular, its roots are in the Orient. Crusaders returned to Europe from the Orient bringing the delicacy back with them. Once only enjoyed by kings and the very wealthy, by the 19th century when sugar was being extracted from sugar beets, making it cheaper, marzipan became widely accessible.
Want to try your hand at Marzipan? Below is a recipe for Marzipan. Give it a try and let us know what you think.
1½ cups very finely ground blanched almond flour/meal
1½ cups powdered sugar
2 teaspoons quality pure almond extract
1 teaspoon quality food grade rose water
1 egg white or substitute 2 tablespoons corn syrup
Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If its still too wet and sticky, add more powdered sugar and ground almonds. Remember it will become firmer after it’s been refrigerated.
Remove from the food processor and turn it out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.
Recipe makes 12 ounces of marzipan.