Marzipan Food

MARZIPAN

Marzipan image

Provided by Food Network

Categories dessert

Time 20m

Yield about 1 cup marzipan

Number Of Ingredients 4

Ingredients

8 ounces almond paste
1 3/4 cups confectioners' sugar
4 tablespoons corn syrup
Food coloring

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.

GERMAN HOMEMADE MARZIPAN

German Homemade Marzipan image

It is super easy to make your own marzipan. This authentic German recipe is made without eggs and needs only 2 ingredients, whole almonds and confectioners' sugar. If you like, you can flavor it with almond extract or rose water. Use the marzipan within a week or two.

Provided by transatlantikkoch

Categories World Cuisine Recipes European German

Time 10m

Yield 12

Number Of Ingredients 4

Ingredients

1 ¾ cups whole almonds
1 ¼ cups confectioners' sugar, or more as needed
water as needed
3 drops almond extract

Steps:

Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 17.1 g, Fat 10.5 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 0.3 mg, Sugar 13.8 g

MARZIPAN

Marzipan image

A favorite for desserts and cake decorating, marzipan is a tasty, nutty treat.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 pounds

Number Of Ingredients 4

Ingredients

1 pound almond paste
1 box confectioners' sugar
1/4 cup light corn syrup
Vegetable shortening, for hands

Steps:

Combine almond paste, confectioners' sugar, and corn syrup in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.

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directions. Place almonds in a blender container or food processor bowl Cover and blend or process until ground. In a mixer bowl combine the ground almonds, the 1 1/3 cups …
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Place almonds in a blender container or food processor bowl Cover and blend or process until ground.
In a mixer bowl combine the ground almonds, the 1 1/3 cups confectioners' sugar, almond extract and 2 tablespoons water Beat with electric mixer until the mixture forms a ball.

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Peel the almonds. If using unpeeled almonds, place them in a heatproof bowl and cover with boiling water. Let them stand for a few minutes, which will loosen the skins.
Dry the peeled almonds. Spread the almonds out on paper towels or a clean tea towel to dry for a few minutes. Grinding almonds for marzipan. Grind the almonds till fine.
Grind the almonds. Place the almonds in the food processor and process to a very fine consistency, scraping down the sides and over the bottom of the bowl as needed.
Process with sugar. Add the confectioners’ sugar and 1 teaspoon water. Keep processing until a thick, smooth paste forms. If the mixture remains dry and crumbly, add water, about ¼ teaspoon at a time.
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