Marzipan is very versatile and underused because most people don’t know the many ways to use it. Made by blending blanched almonds and confectioners sugar with a little water or syrup. This delicious sweet paste is candy on its own but is also used as an ingredient in many different desserts. It has been made in the Middle East, Europe, and Mediterranean regions such as Italy, Spain for centuries I really enjoy it because I’ve been around it since a kid. My mom and god-mom made it in buckets. She would make small cute fruits with them and sells them as candy during Christmas. The candy fruits would be simple elegant little tasty bites. Apples, mango, pineapple, banana, grapes. In fact, she would make us kids, roll out small balls of almond paste for the grapes.
Marzipan in history
Marzipan is a confection consisting mainly of sugar or honey and almond meal (ground almonds), sometimes augmented with almond oil or extract. Its origin is uncertain, and the debate about where it was first made remains unresolved. There are several theories and claims from various countries. Marzipan is sweet and smooth. You can buy it or make it yourself. All you need is a large bowl and a food processor. It’s made into a dough with finely ground almonds (or almond flour), sweeteners such as powdered sugar (aka confectioner’s sugar), honey, maple syrup, or light corn syrup, and flavorings such as almond oil, extract, rose extract (rose water), or vanilla extract. Despite the various claims, the true origin of marzipan remains a mystery, and its history is likely a blend of influences from multiple regions. The name “marzipan” itself has Arabic roots, coming from the words “mawthaban” or “martaban”, which refer to a type of eastern jar or box in which marzipan was traditionally stored. This adds another layer of complexity to its origins. In any case, over the centuries, it has become a cherished confection and decorative treat in various cultures, especially in Europe during festive seasons like Christmas and Easter.
Marzipan recipes
Frequently asked questions
Christmas MM Cookies or Candy Christmas Cookies Christmas Tree Cookies Gingerbread and Christmas Star Cookies or Christmas snowflake cookies Christmas Wreath Cake or Christmas Pavlova Christmas Spritz Cookies or Stenciled Christmas Sugar Cookies Cranberry Cake Christmas, Yule log cake, or Maripan cake See all holiday cookies or see all Christmas recipes
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox.
I brushed the fruitcake with apricot jam. Then, I cut a disc of almond paste for the top of the cake. Next, I rolled a long strip off for the sides of the cake – cut off the excess at the top. Then, I brushed the cake with a light smear of apricot jam again. Rolled my orange fondant and draped it over the cake. Continued the rest of the design as I have with roses and swags etc.
Easter eggs – my favorite treat of all times – the classic or chocolate Easter eggs. Fruit Cakes – Traditionally fruitcakes are covered in almond paste and Royal Icing.As explained above – Brush a fruit cake with Apricot jam, roll some and cover the cake. Then cover the cake with sugar paste or royal Icing. I’ve shared the detailed process above. Top a Carrot cake. The nutty marzipan and carrots make a great combination. Marzipan Layered cake – Roll and cut out a disc the same size as your cake. Layer it between two cake layers. Decorate the cake with whipped cream & strawberries or cherries. Make tasty cake decorations such as flowers and fruits for cakes. Just color it, roll and cut out the shapes. Cup the center of the flowers and place them on a cake. You can make roses similar to how we make chocolate roses but using almond paste. Make simple figures and models for your cakes. Human figures that don’t need support, such as a sitting boy, or animal shapes. You would rather eat a delicious figure than a sugar-paste figure. You can use it as a filing in puff pastry and croissants. Place a dollop as the filling, bake at 200 C/400 F for 15 to 20 minutes, or golden brown. Make truffles – Marzipan and chocolate are a great combination. I have a few marzipan truffle recipes (linked below).Roll it balls, dip them in melted chocolate. Don’t’ Like Almond? – Substitute the almonds in the recipe with your favorite nuts such as cashews, macadamia, or pecans marzipan. Chocolate Marzipan -substitute some powder sugar with cocoa powder making chocolate marzipan. The German traditional cake Stollen uses marzipan baked inside the cake.
Thank you for sharing - Save for later
