FIVE-MINUTE MARZIPAN

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Five-Minute Marzipan image

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

Ingredients
3 cups (24 ounces/685 g) almond paste
2 1/2 cups (300 g) confectioners' sugar, plus extra if needed
1 tablespoon (15 g) kirsch or other brandy (see Note), plus extra if needed
Special Equipment
Stand mixer fitted with paddle attachment, or a clean work surface (if using your hands)

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.

rana Sharkar
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I love the simplicity of this recipe. It's so easy to make and the marzipan always turns out great.


Jeremy Watkins
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This marzipan is delicious! I used it to make marzipan candy and it was a hit with my friends and family.


Teniola Owonikoko
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I've been making this marzipan recipe for years and it never disappoints. It's the perfect addition to any dessert.


Jesdon Japheat
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This is a great recipe for beginners. It's so easy to follow and the marzipan turns out perfectly every time.


PB Bist
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I love this marzipan recipe! It's so versatile. I've used it to make marzipan cookies, marzipan truffles, and even marzipan cake. It always turns out perfectly.


Lilo Stitch
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This marzipan is a game-changer. I used to buy store-bought marzipan, but now I make my own all the time. It's so much better and it's so easy to make.


lol girlraya
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I was skeptical about this recipe at first, but I'm so glad I tried it. The marzipan turned out perfectly. It's smooth, creamy, and has a delicious almond flavor.


ILLEGAL ARMY
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This is the best marzipan recipe I've tried. It's so easy to make and it tastes amazing. I love that it doesn't require any special ingredients or equipment.


Martin
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I've made marzipan before, but this recipe is by far the easiest and quickest. It's also the tastiest marzipan I've ever had. I used it to make marzipan roses, and they turned out beautifully.


Rohit Sah
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This marzipan recipe is a lifesaver! I needed a quick and easy marzipan for a cake I was making, and this recipe fit the bill perfectly. It came together in just 5 minutes, and it tasted delicious. I will definitely be using this recipe again.