Today is National Marzipan Day!! January 12th, 2009

In honor of National Marzipan day I will give out samples of delicious marzipan today! And be sure to check Kari's Scandinavian Food Blog at About.com as I'm sure she will have something to say about marzipan!

Cranberry flavored marzipan mini's

Dark chocolate covered

Danish Anthon Berg marzipan
Marzipan with Cherry & Chili


Orange flavored Marzipan











The big Daddy of Lubeck Marzipan










Today is National Marzipan Day (January 12th) so enjoy some Marzipan today!

Marzipan Recipes if you want to try and make your own marzipan.

Marzipan is also called: Marchpane Massepin (French), Mazapán (Spanish), Marzipan (German) Marzapane, Pasta reale (Italian)


Marzipan (Almond Paste)

1 lb Blanched almonds
Icing sugar (to 'flour' the board)
2 c Sugar

Almond vanilla extract or rose water
1 c Water
Extract or rose water
Instructions for Marzipan (Almond Paste)If you blanch the almonds yourself, spread them out to dry well before proceeding. Grind them through the fine blade of a food chopper three or four times until very fine. Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Boil hard until syrup registers 240 degrees F on a candy thermometer. Add to almonds and stir until creamy. Sprinkle a large platter with icing sugar. Spread almond mixture on platter, cool, then pack into a large jar with a tight fitting lid. Mixture will be crumbly at this point. Let stand at least one week to mellow. Gather into a ball and knead on a board sprinkled with icing sugar until smooth and pliable. Knead in a few drops of your chosen flavouring. Makes about 3 1/2 cups.


Good marzipan has 40% or higher almond ratio. The higher the % the more almonds are in the candy, just as the % of cocoa in chocolate bars is measured. Marzipan evolved in the Middle East as early as the fifth century. In fact, it was one of the sweets most enjoyed by the prophet
Mohammed.

The marzipan I sampled as a child had bitter almond added to it and even though the 'ratio' is 1 bitter almond to 100 normal almonds, I'll pass on them. I've read that the 'quality' marzipan incorporates them in their recipes but I find that suspicious- why cover up goodness? And bitter almond contains cyanide- eh, thanks I pass again!

Here are some fun links about marzipan by other Foodbuzz blogs



Comments

  1. I didn't realize today was National Marzipan Day! Woohoo!

    ReplyDelete
  2. Marzipan! Nom nom nom nom! Love it! I'd like to invite you to take some time to drop by at Foodista. We have launched an online food and cooking encyclopedia ala wikipedia where you can contribute and share what you know about food and cooking techniques.

    ReplyDelete
  3. Thanks for the tip Thumbbook, I will check it out on Monday!

    ReplyDelete

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