15.12.11

QUICK MARZIPAN

Most of the time you can’t even find it, but when you do how do you know its real marzipan? These are the reasons I make it myself. You can use marzipan dipped in chocolate, coloured, flavoured or formed into candies and decorations, or sometimes in recipes like stollen.

QUICK MARZIPAN
1-1/2 cups sugar
1/2 cup water
2 cups ground blanched almonds (the finer the ground, the better)

• Place the sugar and water in a saucepan and cook until the sugar dissolves.
• Add the almonds and cook it until the batter stops sticking to the pan.
• Remove from heat and place on a flat surface.
• While still warm, knead first with a spatula and then by hand until smooth.
• Wrap the marzipan in plastic wrap and store it in an airtight plastic bag.
• If marzipan is dry, soften it with a small amount of syrup. If too soft, add icing sugar to it.





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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!