"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Marzipan Recipe

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This recipe for Marzipan, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon L. Wolverton, Virgadamo, Madsen - San Diego, California ABT 1973
Added: Wednesday, December 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 CUP ALMOND PASTE (8 OZ. CAN)
2 EGG WHITES (UNBEATEN)
3 CUPS CONFECTIONERS SUGAR
1/2 TEASPOON VANILLA OR ALMOND EXTRACT

Directions:
Directions:
kNEAD ALMOND PASTE BY HAND IN BOWL, ADD EGG WHITES AND MIX WELL. CONTINUE KNEADING AS YOU ADD SUGAR. 1 CUP AT A TIME AND FLAVORING UNTIL MARZIPAN FEELS LIKE HEAVY PIE DOUGH.
TAKE ENOUGH DOUGH TO MAKE THE FRUITS YOU WANT AND COLOR WITH LIQUID COLORING. SHAPE INTO ORANGES, APPLES, BANANAS, ETC.

Personal Notes:
Personal Notes:
STORAGE:
SORED PROPERLY, MARZIPAN WILL KEEP FOR MONTHS. COVER WITH PLASTIC WRAP, IN TIGHTLY SEALED CONTAINER. AFTER STORING LET STAND AT ROOM TEMP. TILL SOFT ENOUGH TO WORK. CAN BE SOFTENED WITH DROP OR TWO OF WARM CORN SYRUP.
fOR DARK CHOCOLATE COLOR AND FLAVOR, WORK IN FOWDERED UNSWEETENED COCOA TILL DARK AS YOU WISH.

 

 

 

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