The recipe for marzipans came to our country from Europe. This dish is a mixture of almonds, crushed to a state of flour, with sugar syrup or powder. Very often it is confused with persipan, which is based on apricot (in extreme cases, peach) pits. Currently, marzipan is made from peanuts and other nuts.

It is used not only in its pure form, but also used for the preparation of other confectionery products: cakes (filling, decoration), sweets, curly sweets. There is even a recipe for marzipan liqueur. Consider how to make marzipan yourself at home. It is prepared in one cold or hot way.

cold marzipan recipe

A distinctive feature of this method is a mixture of raw products without heat treatment. If the finished mass has a crumbly consistency and does not mold, this indicates a low quality of almonds (contains an insufficient amount of oil).

Mass Ingredients:

• powdered sugar - 165 g;
• almonds (kernels) - 225 g;
• water - 1.5 tablespoons.

You will also need boiling water, which is used to facilitate the process of peeling nuts from the skin. Homemade marzipan is prepared step by step as follows:

1. Almonds are poured with boiling water and left for a few minutes to soften the skin, after which it is easily removed, and the kernels are dried on a clean towel.
2. The nuts are poured onto a baking sheet and, with occasional stirring, are dried on a baking sheet (do not overcook!).
3. Next, it must be ground to a state of flour using a combine or blender.
4. Mix with powdered sugar and the specified amount of water (preferably boiled).
5. The mass is kneaded until smooth, in finished form it should have a consistency similar to plasticine. It is allowed to add a small amount of water additionally if the mixture turned out to be friable and poorly molded.
6. Marzipan figures are then molded, such as fruits or others.

In such a simple way, a delicious nut mass is obtained - a sweetness that can be served on the table not only for family members, but also for guests. It is not necessary to make figures, you can form a loaf and cut it into even circles.

Hot marzipan - a simple recipe

This method differs from the previous one by using sugar instead of powder, and the cooking process includes heat treatment.

Ingredients for the dish:

• sweet almonds - 250 g;
• fruit sugar - 100 g;
• bitter almonds - 7-8 pcs.;
• water - 1/2 spoon.

In most cases, the addition of water is not required if the nuts are of good quality, since they contain a sufficient amount of oil.

The following scheme will help to prepare tender marzipan at home in a hot way:

1. Boiling water is also used to remove the skin, which is poured over the nut and left for several minutes to soften it. When the skin is removed, excess liquid is removed with a clean towel.
2. The nuts are poured onto a baking sheet and dried with stirring (they do not need to be fried until the color changes, just dry slightly).
3. Using a mortar, blender or combine (if there is an appropriate mode and nozzle), the product is ground to a state of flour.
4. Powder obtained from fruit sugar is added (you can also use a blender, a mechanical coffee grinder).
5. When it becomes homogeneous, water (cold, boiled) is added in small portions while stirring.
6. The mixture is laid out in a refractory container with a thick bottom and, with minimal heating of the plate, is heated until it thickens. Be sure to stir throughout the cooking process. The finished almond dough confection should easily fall behind the dishes.
7. The product is laid out on a flat surface, previously sprinkled with powder, and molded in the form of a loaf, sausages or figures of any shape.

Marzipan prepared in this or the previous way can be used as a filling for buns, rolls or cookies (including puff pastry).

Homemade sweets with almond mass (marzipan)

Homemade sweets will not only decorate any table, but can also be used as a gift for family members and friends on any occasion. What is marzipan used to make sweets? Traditional products: almonds, sugar or powder.

Ingredients:

• chocolate - 300 g;
• brown sugar - 300 g;
• almonds (kernels) - 300 g;
• raisins - 75 g;
• water - 4-5 tablespoons;
• dried apricots - 7-8 pcs.

Bookmark dried apricots or raisins can be changed up or down due to one of the filling products. You can add cognac if the treat is intended for adults.

Cooking instruction:

1. First of all, marzipan is prepared: nuts, peeled and dried in a frying pan / baking sheet, are crushed to flour and mixed with syrup (sugar and water are boiled until the grains dissolve).
2. The resulting mass is divided into three parts: one will be with dried apricots, the other with raisins, and the third without filler. Each piece is thoroughly mixed.
3. Raisins are added whole, and dried apricots are cut into small pieces.
4. Candies with marzipan can have any shape: hearts, balls, in the form of triangles and others.
5. Chocolate melted in a water bath is poured into a convenient wide bowl in which sweets will be dipped. To ensure an even layer of chocolate and not violate the integrity of the product, you can use a spoon or toothpicks (string the sweetness and dip in chocolate).
6. The blanks are laid out on parchment and left for some time in a cool place or refrigerator to harden the glaze.

As can be seen from the recipes, cooking this sweet takes a minimum of time and does not require a large amount of products. However, its taste cannot be compared with store-bought sweets. Cherries, candied fruits, coconut, nuts and others can be used as a filling or filler.

There are several more options for how to make marzipan at home. For example, one such recipe involves adding a raw chicken egg. But the use of a raw egg, especially during the hot season, is undesirable for obvious reasons.

Video: Marzipan Candy Diet Recipe

Real marzipan made from freshly ground almonds is delicious.
In addition, a natural and healthy sweet for children: it contains only pure nuts and a little powdered sugar. Making your own marzipan is easy. And it can also be dyed with food coloring in a variety of colors and fashioned from this edible “plasticine” into a tasty and original cake decoration. Marzipan keeps well in the refrigerator for up to 6 weeks, so you can cook it infrequently, but make quite a lot. Today we will tell you 2 recipes for making marzipan at home, as well as an alternative material for modeling jewelry - marshmallow mastic.

Marzipan with sugar

What do you need:

• 1 cup almonds
• 1 st. l. Sahara
• 1/3 cup water
• 2-3 drops of almond essence

What to do:

1. Dip unpeeled almonds in boiling water for 1-2 minutes.

2. Drain the water, let the almonds cool slightly and peel. To do this, press hard on the core with your thumb and forefinger.

3. Dry the kernels in a pan, 2 minutes, stirring constantly. Make sure that the nuts do not begin to toast in any case.

4. Grind the nuts in a blender until puree.

5. Pour sugar with water, put the pan on medium heat and melt the sugar, stirring it constantly. As soon as the syrup boils, stop stirring and cook, only shaking the dishes. The syrup should thicken to such a state that a soft and viscous ball could be rolled out of it (naturally, cooled down). Be careful not to overcook the syrup or it will turn into a thick caramel.

6. Pour chopped nuts into the syrup and cook over low heat, stirring constantly, for 2-3 minutes. Add almond essence and cook 1 minute more.

7. Put the almond mass on the work surface, cover with cling film and cool. Roll out the cooled mass with a rolling pin and give it any shape. Store finished marzipan only wrapped in cling film as it dries out quickly.

Advice. Marzipan, prepared only with sugar, without the addition of powdered sugar, is soft and elastic. But it may not be possible to mold ideal figurines for decoration from it. But you will definitely get sweets or a great filling for baking. If you want marzipan to become even more elastic, pass it through a meat grinder.

Marzipan with powdered sugar

What do you need:

• 1 cup almonds
• 250 g powdered sugar
• 1 very fresh egg white
• 1 tsp lemon juice
• 2-3 drops of almond essence

What to do:

1. Pour almonds in a large saucepan with boiling water, put on medium heat, bring to a boil and cook for 1 minute. If the almonds are old, add a pinch of salt and cook for 5-7 minutes. Then drain in a colander and cover with cold water. Peel the almonds by squeezing the nut between your thumb and forefinger (it should literally pop out of the skin).

2. Put the almonds on a baking sheet and dry in an oven preheated to 120 ° C for 10-15 minutes. Cool completely. Then grind the almonds into flour in a blender. If the crumb turns out to be too large, pour it on a baking sheet and dry it in the oven, but not letting it fry, for 10-15 minutes. Then dare again.

3. Mix ground almonds and sifted powdered sugar in a bowl. Add protein, lemon juice, almond essence and mix until smooth.

4. Transfer the marzipan to a work surface lightly dusted with icing sugar and knead until elastic. Wrap the finished marzipan in cling film. In this form, marzipan cooked on protein can be stored in the refrigerator for 5-7 days.

Advice. If the marzipan is too dry, add a drop of cold water mixed with brandy or vodka in equal amounts. If too soft and sticky - a little sifted cornstarch.

Marshmallow mastic

What do you need:

• 320 g (4 packs) white marshmallow marshmallows
• 250 g powdered sugar
• 1 st. l. lemon juice
• food colorings

What to do:

1. Add lemon juice to marshmallows. Melt in the microwave or over a double boiler until doubled in volume. In the microwave, you will need 10-20 seconds for this.

2. Add food coloring of the color you want to the hot melted marshmallow and mix thoroughly.

3. In portions, add the sifted icing sugar and stir the mass with a spatula or spoon.

4. When it becomes difficult to stir, put the mass on a table sprinkled with powdered sugar and continue to knead with your hands until the mastic stops sticking to your hands. Then roll out with a rolling pin a layer 5 mm thick. Wrap the finished mastic in cling film and put in the refrigerator
for 30 min.

Advice. You can cover the cake with such mastic or fashion various figures, leaves, flowers and other decor to decorate the cake from it. Marshmallow paste is a pleasure to work with because it easily takes the desired shape and does not stick to your hands. To glue the parts of the mastic together, it is enough to moisten them with water. To make the color brighter, just add a little water.

marzipan coloring

Marzipan paste and mastic can be colored with ready-made gel or dry food coloring. Purchase the colors you need. If you can’t find any shades, you can mix them yourself. For example, a combination of red and blue paint will give a purple color, adding a little blue to a yellow dye, you can get different shades of green. Food colorings are made from natural sources such as plants and fruits.

You can make your own dyes. The orange color of marzipan will be given by carrot juice or fresh orange squeezed together with zest. A red tint can be obtained by squeezing cranberries or lingonberries. The best brown dye yields burnt sugar or cocoa powder. The hardest thing to get a green tone - it is made from spinach, blanched and rubbed through a sieve.

Roll the desired amount of marzipan into a ball, make a small indentation in it and drop the dye there. Knead the mass intensively with your hands. The better the marzipan is mixed, the more uniform the color will be. If the shade seems not saturated enough to you, add a little more dye and knead the mass again.

History of marzipan

It is reliably known that the Byzantine aristocracy treated themselves to marzipans at the turn of the 1st and 2nd millennia. With the conquest of Asia Minor by the Turks, this delicacy became “native” to the Ottoman Empire, and the Greek refugees brought the recipe for its preparation to Italy, where it got its current name - “marzza-pane”, which means “March bread”. It was mainly made for Easter. Marzipan production reached its peak on the island of Sicily. The Germans and Austrians learned the recipe for marzipan from Italians, who dubbed the Easter gingerbread in the German manner - Marzipan. In the era of Peter I, a big fan of German and Dutch culture, this dessert was widely used at the royal court.

Sad metamorphoses of marzipan in the USSR

The Soviet food industry saved on everything, including almonds, from which, according to all the rules, marzipan should be made. This too "expensive" product was first replaced by hazelnuts, then walnuts, then peanuts. In the end, the recipe for marzipan a la "Country of the Soviets" began to consist in baking a rich bun and sprinkling it with ground peanuts. Now various confectionery factories have allegedly returned to "classic" recipes. They are actually marzipans in appearance, but not in taste. Synthetic substances, coupled with palm oil, flavored with almond essence, do not benefit either the teeth or the stomach.

The benefits of marzipan

Almonds contain vitamin E, which has a beneficial effect on the nervous system. It is not for nothing that doctors in Tallinn prescribed marzipan recipes for patients suffering from headaches, insomnia and other nervous disorders. However, dessert should not be abused by people with a diseased liver - almonds are a storehouse of hydrocyanic acid.

Marzipan does not tolerate ersatz. Pine nuts, Mexican nuts, walnuts, hazelnuts and cashews are good on their own, but not suitable for making dessert. They do not contain those oils that are present in almonds, and products from other raw materials simply disintegrate or burn when heated. Almond powder allows you to get a real "edible plasticine", from which you can sculpt anything and even color these products with food dyes in all the colors of the rainbow. By the way, Sicilian confectioners are famous for this: marzipans from the sunny island sometimes have an unusual appearance: rainbow trout, almost indistinguishable from the original, or various fruits, animals, etc. Therefore, the preparation of marzipan often completes the process of creating a children's or wedding cake.

Is it possible to cook a treat at home

Can. This dessert is prepared both with heat treatment (in the south of Europe) and without it (Dutch marzipan recipe). Since the delicacy came to us from the country of tulips and mills, we will bring it. A mixture of sweet and bitter almonds (per pound of the first - 15 nucleoli with bitterness), scalded with boiling water, peeled, put on a baking sheet and calcined in the oven. Then we pass through a meat grinder, mix with 200 g of powdered sugar, 2 whipped proteins and 1-2 tablespoons of cognac or liquor. Once again, pass the mixture through a meat grinder. If it is too hard - mix in the protein, if it is too liquid - powdered sugar. Wrap in cling film, give the appearance of sausages and put in the refrigerator for a week.

Marzipan is a confectionery product that can be eaten raw or used as an ingredient in desserts. It has a bright nutty taste, because it contains almonds, peanuts or other types of nuts. What is marzipan made of, how is it useful and harmful to humans? What kind of nut treats can be prepared in the home kitchen?

The composition and calorie content of marzipan

The standard composition of marzipan includes a sweet syrup of water and granulated sugar and almonds, crushed to a state of flour. As a rule, the nut mass consists of bitter and sweet fruits (the amount of sweet nuts should prevail). The dessert recipe may vary depending on the preferences of the manufacturer. For example, they often use a different type of nuts, include flavors, flavors, etc. in the dough.

Often confectioners call marzipan any kind of desserts based on nut flour. In Russia, marzipan buns made with peanuts are very popular among those with a sweet tooth. In different parts of the world, mozartkugels are prepared - marzipan sweets covered with chocolate or sugar icing.

The calorie content of marzipan per 100 g is 479 kcal, of which:

• Proteins - 6.8 g;
• Fats - 21.2 g;
• Carbohydrates - 65.3 g;
• Dietary fiber - 0 g;
• Water - 0 g.

The ratio of proteins, fats and carbohydrates is 1:3.1:9.6.

The composition of marzipan contains a large amount of almond crumbs, which means that the dessert is rich in the following nutrients:

• Vitamins E, C, A and group B;
• Macronutrients - potassium, calcium, phosphorus, magnesium, sodium;
• Trace elements - iron, iodine, zinc, fluorine, copper, manganese.

On a note! Marzipan should be stored in a plastic bag. Otherwise, the delicacy will quickly become stale. Experts advise storing the dessert in a cool room and bringing it to a warm room in advance of use to warm it up.

Useful properties of marzipan

The benefits of marzipan for the human body depend on its constituent ingredients. As a rule, the dessert has those useful properties that are inherent in the nut used in it.

The main purpose of the dessert is to surprise the consumer with the unusual taste of marzipan, its nutty aroma and sweetness. The medicinal properties of the product in this case fade into the background. Nevertheless, experts identify the following useful properties of marzipan:

1. Quickly replenishes the lack of energy. Marzipan is considered a high-calorie product, so it gives a feeling of satiety during quick snacks.
2. Strengthens the protective function of the body, helps fight depression. Marzipan contains a large amount of vitamin E, so the delicacy is considered quite useful for the general emotional state of a person, the functioning of his brain and nervous system. Vitamin E also strengthens the immune system.
3. Beneficial effect on the condition of the heart, hair and nails. The ingredients from which the dessert is prepared contain a lot of useful vitamins and microelements that strengthen human health. All nutrients are almost completely included in the finished product. This is due to the fact that most marzipan recipes do not involve boiling or baking the dish, during which the beneficial substances are heated and evaporated.

Contraindications and harm of marzipan

Doctors, speaking about the dangers of marzipan, focus on the fact that the product is high in calories and hard to digest by the human stomach. In this regard, the following categories of consumers should refuse delicacies:

• diabetics;
• overweight people;
• suffering from diseases of the liver and pancreas.

Doctors say that marzipan can harm the body of even a healthy person if you regularly consume sweets in unlimited quantities.

Experts advise giving preference to home-made marzipan, rather than store-bought. If there is no time to prepare a dessert, buy a treat that does not contain harmful chemical impurities. To do this, carefully read the composition of marzipan before buying it.

Allergy sufferers should partially abandon the nut dessert. For example, if you are allergic to almonds, you can eat marzipan, but only marzipan that is made with peanuts or other nuts.

How to cook marzipan?

There are two main ways to prepare a nut treat:

1. Hot. All ingredients are poured with hot syrup of water and granulated sugar and kneaded into the dough of the desired consistency.
2. Cold. All dry and loose ingredients are mixed together without the use of syrup. In this case, powdered sugar gives sweetness to the dessert. As a result, the confectioner receives a plastic mass from which any figures can be molded. Often this way of making a dessert involves the use of eggs. It is thanks to them that the finished dish will be quite elastic and not too dry.

Note! As a rule, the presence of eggs in the composition of marzipan indicates that second-class nuts, not rich in oil, were used for its preparation.

A simple step by step hot cooking marzipan recipe:

• Set up a water bath.
• In a large metal bowl, mix 4 proteins and 150 g of fruit sugar, previously ground into powder.
• Heat the resulting mass in an already boiling water bath.
• Stir the ingredients constantly and do not remove from the stove until they turn into a homogeneous thick cream.
• Add a few drops of freshly squeezed lemon juice, 430 g of ground sweet almonds and a few crushed bitter nut kernels to the mixed cream. If you don't have bitter almonds, replace them with 3 drops of the appropriate essence.
• Knead the resulting mass until you get a smooth and firm dough.
• The product is ready to use! If desired, it can be given any shape or put on a dish in the form of bread.

Making marzipan cold is even easier. Follow the step-by-step instructions and you will get marzipan dough, ideal for sculpting various figures:

1. Knead the dough using 200 g of honey and 0.5 kg of sweet almond flour. If you do not have honey, replace it with powdered sugar in the same amount.
2. While kneading it, slowly add a few drops of water. It is needed for the elasticity of the dough.
3. Next, form it into candies or any shape that you need. Dessert is ready!

Tips from a professional pastry chef! If you decide to experiment and add a new ingredient to the standard marzipan recipe, remember the two main rules for making this dessert:

• Nuts and sugar (or powdered sugar) should be used in a ratio of 3 to 1. If this rule is violated, the dough will come out too brittle or sticky.
• Any additives (candied fruits, drying, etc.) should be added to the dessert after kneading the dough.

Marzipan Recipes

Confectioners consider marzipan not only as a ready-made dessert, but also as an ingredient that requires additional processing and improvement - using it with various products, experts get a radically new culinary dish.

Consider several recipes for desserts with marzipan:

• Lemon Poppy Cheesecake. Grind 150 g of sugar cookies and mix them with 70 g of melted butter. Put the resulting mass on the bottom of a detachable baking dish. Leave the mold in the refrigerator for a few minutes. Next, beat 400 g of cream cheese with 80 g of granulated sugar, 3 tbsp. l. low-fat sour cream and 2 pcs. chicken eggs. Add to the resulting mass 100 g of grated marzipan, 2 tbsp. l. poppy and 1 tbsp. l. lemon juice. Beat the cream thoroughly until smooth. Pour it into a baking dish on top of the cookies. Bake the cake in the oven for an hour. Cool the finished dessert and refrigerate overnight. Only after that you can start drinking tea.
• Cake with marzipan "Princess". Combine 4 yolks with 3 tbsp. l. granulated sugar, 2 tbsp. l. starch and 1 tsp. vanilla. In a separate bowl, heat 250 ml of milk and pour it into the mass with yolks. Thicken the resulting mixture by putting on fire. Do not forget to constantly stir the cream so that it does not burn. Transfer the finished cream to a clean plate and refrigerate. Meanwhile, soak 1.5 tsp. gelatin in 2 tbsp. l. hot water and leave to dissolve. Whip 500 ml cream with 50 g powdered sugar. Select from the resulting mass 2 tbsp. l. and add them to the already dissolved gelatin. Thoroughly mix the gelatin mass and combine it with the remaining cream. Whip the cream with gelatin until firm peaks appear on their surface. Now start shaping the cake, for this you will need ready-made biscuit bases (3 pcs.). If you have time, you can make your own biscuit. Put 150 g of raspberry jam on the first cake, and a little cream on top of it. Cover the cream with a second cake, spread with cream from the refrigerator and a small amount of cream. Place the third on top of the second cake. Brush the top of the cake and its sides generously with the remaining cream. Cover the finished cake with elastic marzipan (500 g), like mastic.
• Pears in puff pastry. To implement this recipe, you will need to purchase 700 g of ready-made puff pastry in the store or cook it yourself. To start, cut 100 g of marzipan into small pieces and add 4 tbsp. l. cream. Thoroughly mix the ingredients to obtain a homogeneous mass. Wash the pears and remove their seed boxes by cutting the fruit in half lengthwise. Each half of the pear should be decorated with transverse cuts so that it does not break into pieces, but stays together. Drizzle the pears with a little lemon juice. Cut pear shapes from the dough so that they are larger than the fruit halves that you have already prepared. Put marzipan cream and pear on the dough. Sprinkle the dessert with powdered sugar and cinnamon. Bake for about 25 minutes.

Marzipan is a traditional Christmas dish in Germany and Holland. It is difficult to say in which part of the world they first learned how to make marzipan. Historians cannot give a definite answer: some of them are sure that this happened in Italy or France, other experts suggest that the sweetness was invented in Estonia or Germany. By the way, its name came to us from German, in translation from which it means “March bread”.

There is also no consensus on the circumstances under which the recipe for this dessert appeared. Some historians are inclined to the version of crop failure: in a lean year, people did not have flour for baking bread, so they used another raw material - almonds. There is also a version that sweetness was invented to combat bad mood and depression.

Marzipan is optimally suited for filling confectionery products, as well as making edible figurines for decorating cakes. The sweet product is even used to make liquor.

In various parts of the world, people create museums dedicated to marzipan. So, in Hungary there are 4 such establishments!

Confectioners regularly invent new recipes for delicacy, today the world knows 500 types of marzipan. Most of the recipes are in the public domain, and anyone can use them, but in the city of Lübeck, confectioners prefer not to reveal their unique, ancient secret of making marzipan.

How to cook marzipan - look at the video:

Nut flour dessert is a high-calorie and satisfying product that is liked by almost all sweet tooth. However, you should not abuse it - it is hard to digest and can provoke an increase in blood sugar levels or rapid weight gain. Making marzipan at home is not difficult. If there is no time for cooking, go to the store for a treat; marzipan is easy to buy at any pastry shop.

In the confectionery business, marzipan is known no less than. This is a favorite delicacy of many! The main composition of the sweet is a mixture of powdered almonds, mixed with sugar (or powdered sugar) and a little water. Sometimes the list of ingredients contains chicken eggs, fruit syrup, pineapples, oranges, zest, cocoa, cream, alcohol. There are two ways to prepare marzipan.

The simplest option is mechanical grinding of almond crumbs with other components. A more complex option - grinding and heat treatment of components. The classic delicacy contains raw or roasted almonds in the base, but often culinary specialists partially replace it with other nuts, and almond essence is added to achieve the desired aromatic and flavor composition.

Lübeck is a German city that is jokingly called the "Marzipan Capital". Here is the most successful company for the production of "almond plasticine" - Niederegger. The place attracts tourists not only with numerous cafes where you can taste confectionery with marzipan, here you can visit the ancient museum, opened in honor of the delicacy. In the same town, an old recipe for sweets is carefully kept. According to European confectioners, there are five thousand types of marzipan.

Literally from the German language, the confectionery product is translated as “March bread”. According to historical data, it was invented in Italy about a thousand years ago. It was a year of great crop failure and famine, when the plants suffered from frost, then from the invasion of insects and only the fruits of the almond tree survived. Resourceful people learned how to make almond flour, which was used in the preparation of pizza, confectionery, bread, pasta sauce.

During the Middle Ages, the recipe spread throughout Spain, France, Austria, Germany, Norway, Holland, and during the reign of Peter I boldly crossed the borders of Russia. But it is the German name of the sweet that has taken root in the terminology of Russian and European culinary specialists.

Candies, chocolate with marzipan, figurines for cakes and cupcakes, perhaps everyone has tried. The sweet product can be used as a filling for pies, cookies and bagels. And a separate story - modeling from marzipan. A plastic and tasty mass is often used to cover the surface of cakes, or it can be used to fashion original edible flowers, curly compositions for decorating a cake. To achieve a more saturated color, various food colors are added to the mixture. The easiest way to color is to add cocoa powder or concentrated fruit juice.

You can sculpt as well as from mastic. Check out the tutorials on . And here .


Most of us prefer to buy ready-made mass in specialized stores, overpaying a lot for it. But making marzipan at home is not so difficult! It will turn out more fragrant, tasty, will radiate the warmth of your hands!

This recipe is suitable not only for the subsequent preparation of sweets or delicious modeling with children, it is also an excellent filling for seasonal baking for the New Year, for example, for stollen. Having formed a tube from the prepared marzipan and putting it inside the stollen during molding, your guests will be able to appreciate both the surprise filling and the bright almond flavor of the cake!

How to cook

Classic recipe

Ingredients:

Recipe Information

• Cuisine:German
• Type of dish: sweets
• Cooking method: grinding and cooling
• Servings:2
• 40 min

• raw almonds - 200 g
• egg - 1 pc.
• yolk - 1 pc.
• fine sugar - 150 g
• lemon juice - 2 tbsp. l.
• almond essence - 2 tsp

Cooking method

First you need to peel the nuts from the top skin. To do this, pour the almonds into a bowl and pour boiling water for 20 minutes. Set aside and let cool.


Check if the skin is easily removed. In principle, it is enough to lightly press the nut with your fingers so that the skin leaves with scales. If the nuts are very dry, then pour boiling water over them again and let stand for another 10 minutes, checking periodically. Peel all nuts and rinse under running water. Dry.


To enhance the taste of the nut, you can warm it in the oven for 10 minutes. Cool. Pour the peeled nuts into a blender and grind until smooth at maximum speed. This can take anywhere from a couple to ten minutes depending on the power of your blender or grinder.

If you don't have enough almonds, replace some of them with other nuts. But remember, in order not to completely distort the taste, not to spoil the plasticity of the mass, there should be at least one third of almond nuts in the total mass.

In the case when there is no blender, the nucleoli can be passed several times through the fine mesh of the meat grinder. Some housewives use a coffee grinder to grind.

Add almond essence, egg, yolk, lemon juice and fine sugar to the ground nuts.


Beat the mass with a mixer until maximum uniformity for at least 5 minutes. Form a brick out of marzipan, wrap with cling film and send to the refrigerator or a cold place for 2 hours. Your homemade marzipan is ready!

If the mass turned out to be watery, excessively soft, add a little powdered sugar to it, and if dry, hard, add beaten egg white.

It is best to store such marzipan in cling film or in a plastic container in the refrigerator. Shelf life - no more than 1 month. But the surest way is to prepare fresh immediately before use, since this amount of ingredients produces the amount of marzipan needed to prepare one stollen, serving of sweets or coating for one cake.

Note to the owner

1. This recipe includes raw eggs. Eggs are best taken the freshest and from a trusted manufacturer. If you are afraid to use raw eggs without processing, then they can be excluded by replacing them with 1-2 tbsp. boiled water. Such marzipan can already be considered lean.
2. The easiest way to serve cooked marzipan is to roll it into small balls and roll them in cocoa, fine nut crumbs or coconut flakes. It turns out delicious if the balls are poured with melted chocolate. Thus, you will make homemade sweets for your kids.
3. Part of the sugar in the recipe can be replaced with powdered sugar, then the product will be smoother. Icing sugar is also worth using if you will be rolling marzipan to cover a cake or cut out figures, for example.
4. To prevent marzipan figurines from drying out and cracking, it is recommended to pour finished products with syrup made from honey and water, taken in equal proportions.

DIY chocolate marzipan

Ingredients:

• almonds - 100 g
• sugar - 150 g
• water - 40g (or water with cognac 50/50)
• cocoa powder - 1 tbsp. l.

Cooking

1. Pour boiling water over the nuts, peel, then dry in the oven for 5 minutes. at a temperature of +60 degrees. Alternatively, you can lightly toast the beans in a dry, non-oiled, heavy-bottomed pan.
2. Grind the nucleoli with a blender / coffee grinder to a state of flour.
3. Pour sugar with water, transfer to a bowl with a thick bottom, put on fire. Heat until sugar dissolves and syrup forms.
4. Put the almond flour into the syrup, heat, stirring for 4 minutes. Add cocoa powder, if desired, you can add almond essence. We mix.
5. Let the finished mass cool, then pass it through a fine mesh meat grinder. Put the almond mass on a board sprinkled with fructose (powdered sugar) and roll it out with a rolling pin. The material turned out to be very plastic, comfortable to work with.

Creamy marzipan with flour

Ingredients:

• chilled cow's milk cream, 20% fat - ½ cup
• wheat flour - ½ cup
• almond kernels - 100 g
• powdered sugar - 250 g.

Cooking

1. Mix the sifted flour with the cream until smooth. Heat the mixture in a bowl over a water bath until thickened. Cool the mixture.
2. Peel the almonds, pre-soak in boiling water, dry in the oven and grind to the consistency of flour.
3. In the cooled creamy-flour mixture, put the almond flour, powdered sugar, knead everything thoroughly. If necessary, add dyes, flavors.
4. The finished “dough” is perfectly rolled into a thin layer, suitable for sculpting products of various shapes, which then should be slightly dried.

It can be used as a filling for sweets:

Calorie content, benefits and harms

Marzipan - quite a high-calorie product due to the high content of carbohydrates (sugar) in the composition. Almond kernels are also rich in no less high-calorie vegetable fats. The energy value is 480 Kcal / 100 g. Therefore, its excessive use is contraindicated in obese people. Also, the product is harmful to those who are diagnosed with diabetes. With caution, you need to use a delicacy for allergy sufferers.

However, it is impossible not to mention the benefits of confectionery mass. Due to the huge content of almonds and other nuts in the composition, it contains a lot of vitamin E, which has a positive effect on the functioning of the nervous and reproductive systems, on the regeneration of skin cells, and strengthens the myocardium. The mineral substances present in almonds - iron, calcium, magnesium, phosphorus, potassium - help strengthen the tissues of the body and its immune system.