Marzipan is especially popular in our Sephardic community. Making some for a recent wedding, I hunt for my pan of tiny majestic shapes. For years, the pan has been moved from right to left in storage. This is the perfect opportunity to use it.
The recipe is a quick food processing endeavor. It takes a bit more effort for me to figure out how to pull the marzipan from the mold. A little loosening with a skewer does the trick. I decide to brush the surface with Wilton's Silver Dust to add a slight luster and top them off with a Wilton Silver Pearl. Simple. Elegant. Beautiful on a wedding buffet or Tu B'Shevat seder table.
Marzipan does include a raw egg so if anyone is sensitive they should be warned before eating. Marzipan is very sweet and a little goes a long way. The traditional way to form it in Seattle is to roll a long rope and cut the ends at a diagonal. Whether molded or rolled, marzipan is a beautiful accent to a platter of dried fruit and nuts.
|Number of servings:||About 75 pieces, depending on the size|
|Main Ingredient(s):||Almonds - Blanched|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 2 cups whole or slivered blanched almonds
- 1 3/4 cups powdered sugar (kosher for Passover if necessary)
- 1 egg white
- 1 - 2 tablespoons water (only enough to make pliable)
Place the almonds into the bowl of the food processor and pulse until chopped. Add the powdered sugar and pulse to a fine powder. While running, pour the egg down the chute. Follow with a little water at a time until it starts to come together.
Empty the marzipan onto the work surface. Knead to mix well. Add a little more water if necessary to hold it together. Don't make it wet.
Shape as desired.
Store in an airtight container. If you want to freeze, refrigerate to set. Then freeze.
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Marzipan (uncooked method)
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