Marzipan Bears Recipe 475 Food

OMA'S MARZIPAN STOLLEN

Steps:

• In a large bowl, combine 2 cups flour, sugar and yeast. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a large bowl, beat almond pastry filling, almonds, milk and extract. Punch dough down; turn onto a floured surface. Divide into thirds. Roll each portion into a 15x6-in. rectangle. Spread each portion with a third of the filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long slide; pinch seam to seal. Place ropes on a parchment-lined baking sheet. Using a sharp knife, make a 1/2-in.-deep cut lengthwise down the center of each rope, stopping 1/2 in. from ends. Keeping cut surfaces facing up, braid ropes. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool. Combine glaze ingredients to desired consistency; drizzle over stollen.

MARZIPAN BARS

Steps:

• In a bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with milk. Press into a greased 15x10x1-in. baking pan. Spread with jelly. , For filling, combine almond paste, butter, sugar, egg white and vanilla in a bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350° for 35 minutes or until set. Cool on a wire rack. , For icing, heat chocolate and butter in a small saucepan on low until melted. Add confectioners' sugar and enough milk to make a smooth icing. Stir in vanilla. Immediately spread over bars. Cover and store overnight at room temperature before cutting.

MARZIPAN BARS

Steps:

• Line 8 x 8 pan with pie pastry and cover the pastry with layer of raspberry jam.
• Blend butter and sugar thoroughly.
• Add eggs and beat until light and fluffy.
• Add rice flour and salt and beat well.
• Color 1/2 mixture a pale pink and other half green.
• Put spoonfuls of each mixture alternately on jam to cover.
• Bake in 350° oven for 35 minutes.
• Cool and ice with frosting.

MARZIPAN FAIRY TOAST

Steps:

• Spread the bread with an even layer of Marzipan Butter, cover liberally with Homemade Sprinkles and cut each slice into 4 triangles.
• In a food processor, blend the almonds, scraping down the sides of the bowl occasionally, until creamy and spreadable, 10 to 12 minutes. Add the powdered sugar, almond extract and salt and blend, scraping down the sides occasionally, until very creamy and spreadable, 12 to 15 minutes more. If desired, drizzle in a tiny bit of oil to thin out the texture and make it more spreadable. Caution: The mixture will be quite hot when it's finished blending.
• Line a baking sheet with parchment paper.
• In a small bowl, whisk together the powdered sugar, egg white and salt. The consistency should be slightly thicker than glue. Add a bit of water if it is too thick or more powdered sugar if it is too thin. Divide into three bowls (it won't seem like that much in each bowl!) and add the food coloring. Transfer each color to a piping bag fitted with a very small tip and pipe lines onto the parchment paper. Let dry at room temperature for 4 hours or overnight. Scrape the lines off the paper and break into sprinkles.

MARZIPAN BEARS RECIPE - (4.7/5)

Steps:

• Cut roll of Odense Marzipan in half. Reserve second half for another bear. Form a ball of marzipan about 1 1/2 inches in diameter for the bear's body. Roll it between palms of hands to get an oval shape. Place on work surface. Roll a ball about an inch in diameter for the head. Shape two small pieces of marzipan into small pea size balls. Flatten with thumb for ears. Attach to head. Use a bit beaten egg white if pieces will not stick to one another. Shape two small pea size pieces of marzipan for cheeks and place on head about three quarters down from top. Pinch off two small pieces for eyes. Roll into circles and place above cheeks. Shape the nose a bit bigger than the eyes and position on top of cheeks between eyes. Firmly press head onto body. Divide remaining piece of marzipan into four pieces for arms and legs. Shape each piece into a log. Attach arms to back where shoulders would be and wrap to front of bear. Attach legs to lower back and wrap to front. Slightly bend log up at end for foot. Repeat with remaining half of marzipan. For Video: odense.com/index.php?page=recipe&id=161 Kitchen tips: Food colors can be painted on bear after it dries (skins) for 24 hours or color can be mixed directly into marzipan and then shaped.

MARZIPAN

Steps:

• In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly.
• Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes.

MINI MARZIPAN TREATS

Steps:

• Roll out the marzipan until 3/4 inch thick, using confectioners' sugar to dust the work surface and rolling pin to avoid sticking. Cut into rectangles, about 1 1/2 by 3 inches each, or cut into other shapes.
• Meanwhile, melt the chocolate chips in a double boiler or in the microwave until smooth. Set a rack on a sheet of parchment paper or on a baking sheet. Using two forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the rack and decorate with pistachios and dried rose petals. Allow to set until firm, about 30 minutes.
• In a food processor, blend the nuts until they're finely ground and just starting to clump together (but don't over-blend them or you'll end up with nut butter). Add the confectioners' sugar, extract, rosewater (if using) and salt; pulse to combine.
• With the motor running, drizzle in the corn syrup and blend to form a dough. It may still look crumbly in the food processor, but if you squeeze it in your hand, it should stick together. (You may find that you don't need all of the corn syrup.) Form the marzipan into a ball or log and wrap it tightly in plastic wrap until ready to use. Store in the refrigerator.

MARZIPAN BARS

Steps:

• Butter a 13x9 inch metal cake pan, line with parchment paper.
• Set aside.
• In a small saucepan, bring rum to boil, stir in cranberries.
• Let cool.
• Meanwhile, in bowl, beat butter with sugar until fluffy.
• Beat in eggs, one at a time, beating well after each addition, beat in vanilla and almond extract.
• In separate bowl, whisk flour ground almonds, baking powder and salt, stir into butter mixture just until combined.
• Stir in sliced almonds, cranberry mixture and marzipan.
• Scrape into prepared pan.
• Bake in centre of 350° oven until golden and cake tester inserted in centre comes out clean, 45 minutes.
• Let cool completely in pan on rack.
• Dust with icing sugar.
• Cut into bars.
• Make ahead- Layer between waxed paper in airtight container, store for up to 4 days or freeze for up to 1 month.

EASY VANILLA MARZIPAN

Steps:

• Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
• Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
• Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
• How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.