FIVE-MINUTE MARZIPAN
Easy Marzipan, in some form or another, has been in existence for almost a thousand years-likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of almond paste eaten as a treat, and by the 15th century it was widely documented as a popular indulgence. In fact, according to our hero, food science savant Harold McGee, Leo da Vinci even got into the marzipan-sculpting game (and lamented the philistines who unhesitatingly devoured his little works of art). These days it's mostly associated with rock-hard models of fruit, but if you've ever tried those and aren't a fan, we urge you to make a batch of your own. Fresh marzipan has a lovely delicate flavor and light texture, and is wonderful dipped in dark chocolate. Of course, if you want to get all arts-n-craftsy on what is basically delicious modeling clay, be our guest. (Leo would approve.)
Provided by Liz Gutman
Categories Candy Kid-Friendly Almond Small Plates
Yield Makes about 2 pounds
Number Of Ingredients 6
Steps:
- 1. If using a stand mixer: Combine the almond paste, confectioners' sugar, and 1 tablespoon of the brandy in the mixing bowl. Mix on low speed until everything is completely incorporated and the dough is smooth and pliable, about 5 minutes.
- If using your hands: Form the almond paste into a flat round on your work surface. Dust half of the confectioners' sugar over the round and begin kneading it into the paste, folding the paste over on itself repeatedly. Drizzle 1 tablespoon of the brandy over the dough and knead it in. Once it's incorporated, dust the remainder of the sugar over the dough and knead until it's completely incorporated.
- 2. The dough should be uniform and pliable. If it's dry, add a few more drops of flavoring (or warm water) and knead until it's at the desired consistency; if it's sticky, a little more confectioners' sugar.
- Store marzipan, wrapped very well in plastic wrap, in the refrigerator for at least 3 months.
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Kumassah Saviour
[email protected]This is the best marzipan recipe I've ever tried.
Zineb Zineb
[email protected]I highly recommend this marzipan recipe. It's easy to make, delicious, and versatile.
Frank reloaded
[email protected]This marzipan is also great for making marzipan fruits. It's easy to shape and color, and it looks very realistic.
S S Rahim
[email protected]I love using this marzipan to make candy bars. It's the perfect filling for chocolate and caramel.
Muneer Ahmad
[email protected]This marzipan is perfect for making cake decorations. It's easy to color and mold, and it holds its shape well.
Rip Nipsey
[email protected]I'm so glad I found this marzipan recipe. It's now my favorite way to make marzipan.
mdbiblob islam
[email protected]This marzipan is so easy to work with. It doesn't stick to my hands or my tools, and it's easy to shape and mold.
Md:Amanullah Aman
[email protected]I love the texture of this marzipan. It's smooth and creamy, but still has a bit of a bite to it.
Rabiali Rabiali
[email protected]This marzipan is delicious! It's the perfect combination of sweet and nutty.
Gina Mcgill
[email protected]This marzipan recipe is a game-changer. I've never been able to make marzipan before, but this recipe made it so easy. It's now my go-to recipe for all my marzipan needs.
Mukisa Davine
[email protected]I love how versatile this marzipan is. I've used it to make everything from cake decorations to candy bars and it's always been a hit. It's also incredibly easy to color and flavor, which makes it perfect for customizing to your own preferences.
Mohammad Remon Sarker
[email protected]This marzipan recipe is a lifesaver! I needed a quick and easy marzipan for a cake decoration and this fit the bill perfectly. It came together in just a few minutes and was incredibly easy to work with.