What do I do with all this marzipan?
I have accidentally been given a few packages of marzipan. (An online store sent me the wrong thing and told me to keep it. Woohoo, I love mistakes!)
I like marzipan, but there's a reason I've bought it before; I don't know what to...um, do with it. Aside from eat it straight. What cool recipes can I make with it? Help? :[
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13 Comments:
There'a a (very easy to make) Keller recipe for a dense almond cake which is made mostly of almond paste.
Is it marzipan or almond paste? (Sometimes the names are used interchangeably though they are different.)
If it is marzipan, the recipe could probably be altered slightly to work well. It uses 7 oz. which is a pretty good amount.
I also have a recipe in my files that I used to make for a chocolate-cherry torte with a marzipan layer inside it. (This one is more difficult to make.)
Marzipan also takes to freezing well and can be kept for some time. :)
Karen Resta at 8:55AM on 10/11/07
Make marzipan fruit! Fun for the whole family and unlike playdoh, you can eat the results!
Ok, that probably wasn't particularly helpful. Sorry!
lorelei76 at 10:56AM on 10/11/07
Dates Stuffed with Marzipan. It's delicious and easy to do but not easy to restrain yourself from eating it.
64sqftkitchen at 11:36AM on 10/11/07
The Keller Almond Cake recipe is a good one. I agree about the freezing, it does freeze well. Google marzipan, and you should find lots of good recipes, but this is one of my favorite uses for almond paste (which is more almonds, less sugar than marzipan, you could probably use the marzipan):
2 lbs sweet rich yeast dough
7 oz almond paste
2 beaten eggs
1/2 C powdered sugar
Break up almond paste into the beaten eggs, and mix on medium speed until completely blended. Add powdered sugar.
Roll the yeast dough into 2 - 14 inch circles, and place on baking parchment on baking sheets. Top each with half the almond paste mixture, let rise until nearly doubled (do not let it over-rise), and bake at 375 until golden brown and topping is set.
When I have them, I also sprinkle the tops with sliced almonds.
Serves 12 -16
dksbook at 11:39AM on 10/11/07
Practice rolled fonant icing and first put down a layer of marzipan. You'll ace both!
Practice carving little life like fruits and veggies like in the Italian bakeries :D.
chiff0nade at 12:15PM on 10/11/07
Pithiviers just popped into my mind. I can't imagine why it ever left it, really, as it is one of the best things to eat in the world. With a frangipane filling made from an almond paste base.
Karen Resta at 1:01PM on 10/11/07
Thanks for your advice! This is what I have in great supply...so that is marzipan, not almond paste. I'll look up that dense almond cake if it's easy enough to make. My cooking abilities rank pretty low. ;)
roboppy at 1:55PM on 10/11/07
If you can't find the recipe I can post an adaptation . . . just give a holler. :)
That was an excellent mistake that happened to you - I wish you many more of the same sort.
Karen Resta at 2:52PM on 10/11/07
DEFINITELY make Amanda Hesser's almond cake. I'm positive you can find it somewhere online, and though marzipan isn't the same as almond paste, I imagine that with enough mashing and mixing it'll be alright.
You could probably also cover little balls of it with different types of chocolate and mix in dried fruit (dried cherries would be delicious).
Recipe ganked from a quick online search.
Almond Cake
1 C butter
1 C sour cream, at room temperature
1 tsp baking soda
2 C all purpose flour
½ tsp salt
1 ½ C sugar
7 ounces almond paste
4 egg yolks, at room temperature
1 tsp almond extract
Confectioner’s sugar, for dusting the cake.
1. Preheat the oven to 350F.
2. Generously butter the bottom and sides of a 9 inch springform pan.
3. Mix the sour cream with baking soda.
4. In another bowl, sift the flour and salt together.
5. In a large bowl, cream the butter and sugar until fluffy.
6. Add the almond past, a little at a time, beating at medium for 8 minutes.
7. Beat in the egg yolks, one at a time; mix until incorporated. It will look curdled.
8. Blend in the almond extract and sour cream mixture.
9. Mixing at low, gradually add the flour mixture; beat just until blended.
10. Pour the batter into a prepared pan and spread evenly. Bake about 1 hour.
It is done when you press the top and it returns to its shape, and also shrinks from the sides of the pan.
11. Remove from the pan and cool on a cooling rack. It’s going to sink in the middle as it cools. It will look disappointing, but it will taste wonderful.Dust with confectioner’s sugar and serve. Or wrap it up in plastic wrap or store in a can for one to two weeks, until you can't resist anymore.
Christina at 6:02PM on 10/11/07
Stollen is nice in the holidays. Marzipan keeps for a while. If it was me I'd just eat it all as is, I think marzipan is my absolute favourite thing in the world!
jennywenny at 6:12PM on 10/11/07
My first thought was, eew, don't invite ME over. I have to be honest and say that I hate marzipan, but when I worked in a chocolate store, people seemed to ask for the dark-chocolate-covered pieces of marzipan almost more often as anything else. Why not try to find a recipe for marzipan truffles or some other candies that you could make using your surplus? They could make nice gifts once the holidays roll around. Remember not to refrigerate or freeze chocolate!
kmnola at 7:08PM on 10/11/07
i second the amanda hesser almond cake idea. i was going to post it myself but christina beat me to it.
cybercita at 10:22PM on 10/11/07
What exactly is "sweet rich yeast dough" (mentioned in the Keller Almond Cake recipe)?
mshue at 5:48PM on 10/12/07