Marzipan Slices

Ingredients

• Divide some marzipan into three equal-sized pieces
• a sheet of wafer paper
• a little glace icing
• chopped pistachio nuts

Method

1. 1

   Flavour and colour each marzipan piece differently.

2. 2

   Roll out each to 1/4 inch thick.

3. 3

   Brush one with cold water, layer the others, and press together.

4. 4

   Moisten with sugar syrup or white of egg, press on wafer paper, and let dry.

5. 5

   Trim edges and cut into shapes.

6. 6

   Optionally coat with icing and sprinkle with nuts.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 978. The excerpt below is the record exactly as published.

Marzipan Slices, 1 Divide some marzipan into three equal-sized pieces, and flavour and colour each according to taste. One portion might be coloured pink and 2 Q 610 COOKERY FOR EVERY HOUSEHOLD flavoured with raspberry, another green and flav- oured with maraschino, and the third left its natural colour and flavoured with lemon. Then roll out each piece to a similar shape and \ of an inch in thickness. Brush over one piece very lightly with cold water, and lay a second piece on the top, then brush over again with water, using very little, and lay on the third piece of almond paste. Now press the slices together with a rolling-pin, moisten the marzipan with a little sugar syrup or white of egg, and press a sheet of wafer paper on to both sides. (This latter may be omitted if not convenient.) Set the block aside until dry and firm, then trim the edges, and cut in fancy shapes. A more decorative sweet may be made by coating the topmost layer with a little glace icing (see Recipe 2838), and sprink- ling it with chopped pistachio nuts

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