Marzapan (marzipan)

Yield: 1 Servings

Measure Ingredient
3 cups Whole Almonds; Blanched and Ground
2 cups Granulated sugar
1 cup Water
2 \N Egg Whites; Slightly Beaten
3 tablespoons ConfectionersÂ’ 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 almond-studded 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 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 230-F to 234-F 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 3-minutes 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 olive-shaped pieces. Wrap in foil or wax paper and store in an airtight container.

Happy Cooking from The Cook & Kitchen Staff at Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Dec 23, 1997

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