Recipe - Marzapan (Marzipan)

3 cup Whole Almonds; Blanched and
Ground
2 cup Granulated sugar
1 cup Water
2 Egg Whites; Slightly Beaten
3 tablespoon Confectioners’ Sugar; (up to
4)
1 teaspoon Vanilla Extract

Among the many sweets available in Spain at Christmastime, none are molded
into more fantastic shapes and figures than marzapan. Toledo is the
marzapan capital of Spain, as the nuns of the convent of Jesus y Maria have
been making marzapan for generations.

Spanish marzapan can be shaped into balls, or ovals, or little cups filled
with apricot jam. Toledo’s masters of marzapan put their imagination to
work and form longs lengths of the sweet to coil around boxes as eels and
dragons. With sugar scales, candy eyes and almondstudded jams the
fantastic works are shipped all over Spain to the delight of everyone.

Whether conventional or fantastic, try a little marzapan this year for your
holiday gathering and enjoy the sweets from The cook & Kitchen Staff at
RecipeaDay.com as Christmas in Spain continues.

Heat water and granulated sugar in a saucepan until the sugar is dissolved
and the mixture comes to a boil. Let it boil steadily, without stirring
until the temperature reaches 230F to 234F degrees on a candy
thermometer. Remove from heat and beat until the mixture turns slightly
cloudy. Stir in ground almonds, egg whites and vanilla.

Cook over gentle heat for 2 to 3minutes or until the mixture pulls away
from the side of the pan. Turn mixture onto a surface that has been
sprinkled with some of the confectioners’ sugar. Knead the mixture until
smooth, working in the rest of the confectioners’ sugar. Pull of pieces and
roll into balls or oliveshaped pieces. Wrap in foil or wax paper and store
in an airtight container.
Happy Cooking from The Cook & Kitchen Staff at http://www.recipeaday.com

Posted to dailyrecipe@recipeaday.com by The Cook
ownerdailyrecipe@recipeaday.com on Dec 23, 1997