Marzipan

Ingredients

• eight ounces of sweet almonds
• eight ounces of sifted sugar
• with a white of an egg
• two ounces of sugar
• stick a pistachio upright

Method

1. 1

   Pound almonds with orange flower or rose water.

2. 2

   Mix with sugar over gentle heat until it forms a mass.

3. 3

   Roll out, cut, and fill with jam.

4. 4

   Mask with icing and bake until light-colored.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 231. The excerpt below is the record exactly as published.

Marzipan.) Skin and perfectly pound eight ounces of sweet almonds, moistening them slowly with a little orange- 580 SICILY flower or rose water, or juice of lemon ; when per- fectly smooth put it into a preserving pan with eight ounces of sifted sugar, and stir the mixture continually with a wooden spoon over a gentle fire, that it ma}' not stick ; when the paste forms itself in a mass round the spoon, press the finger on it, and, if it adheres to it, con- tinue drying until it ceases to stick to the finger, then take it from the fire, detach all the paste from the sides and bottom of the pan, and roll out in a sheet one- twelfth of an inch in thickness. Divide it into two equal parts. On one part place small portions of apricot or pine-apple jam of about the size of a filbert, and an inch from each other ; wet the surface of the sheet slightly, and lay the other sheet on top, pressing it that it may contain the sweetmeat between the sheets ; then with a round or oval cutter, one inch and a quarter in diameter, cut them out, gather up the trim- mings, roll them out and use them as above. With an icing prepared with a white of an egg and two ounces of sugar mask the tops and sides of the marzipans and strew broken sugar equally over them, and in the centre stick a pistachio upright

Cook this with the app: pantry check, scaling, and the assistant.