marzipan glut

Tondella

I've got loads of marzipan left over from icing the Christmas cakes. I've managed to fend OH off from just eating it, and i thought i might be able to substitute it in a recipe that needs alot of almonds, but i can't find anything online or in the mega-indexed threads.

Anyone got any ideas before i start eating it myself! We're not likely to make marzipan fruits, ideally I'd like to use it in biscuits or a cake recipe

Rikki

Stollen. Cake

This is a favourite Christmas time cake, but nice anytime.

Rikki

Just thought of another one.

Simnel Cake

Rikki

Chocolate Marzipan Cookies,

Makes about 36

200g unsalted butter, softened
200g light muscovado sugar
1 egg, beaten (I used a large egg, and all was well)
300g plain flour
60ml/4 tbsp cocoa powder
200g white marzipan
115g white chocolate, chopped into small pieces

Preheat oven to 190C/ Gas Mark 5. Lightly grease two large baking sheets. Using a handheld mixer (or stand mixer if you have one - you could of course do this by hand too, if you have Arms of Steel), cream the butter and sugar together until pale and fluffy. Add the egg and beat well.

Sift the flour and cocoa over the mixture. Stir in with a wooden spoon until all the flour has been incorporated, then use clean hands to press the mixture together to make a fairly soft dough. I used the Kitchenaid to mix in the flour (speed 1), and yes, the dough is very, very soft.

Using a rolling pin and keeping your touch light, roll out about half the dough on a lightly floured surface to a thickness of about 5mm. Using a 5cm/2 inch plain or fluted biscuit cutter, cut out about 36 rounds, re-rolling the douigh as required. Wrap the remaining dough in clingfilm and set it aside.

Cut the marzipan into 36 equal pieces. Roll into balls, flatten slightly and place one on each round of dough. Roll out the remaining duogh, cut out more rounds, then place on top of the marzipan. Press the dough edges to seal.

Bake for 10-12 minutes, or until the cookies have risen well and are beginning to crack on the surface. Cool on the baking sheet for about 2-3 minutes, then finish cooling on a wire rack.

Melt the white chocolate, then either drizzle it over the biscuits to decorate, or spoon into a paper piping bag and quickly pipe a design onto the biscuits.

Variation - use glace icing instead of melted white chocolate to decorate the cookies if you prefer.



I could really eat a piece of marzipan just now. :drool:

organic_wanabe

I remember being in a cookery class many moons ago - so the memory is rather hazy - where the teacher had some marizipan and some of the thin sheets of puff pasty. I think she cut the pastry into squares put a dollop of marzipan in the middle with - could it have been a dollop of jam (strawberry or apricot) - and folded the sides over and then baked them, saying they were great ingredients to have to hand in case someone popped in for coffee and you could rustle up your own Danish pastries. They were delicious, and easy, but I have never done it. I think I might experiment.

pigpen

rikki they sound heavenly.. I have 2.5 spare blocks of marzipan.. I keep eating slices off.. there was 3 blocks lol.

I'll try those tomorrow and take some to playgroup!

Tondella

Rikki wrote:

Chocolate Marzipan Cookies,

Makes about 36

200g unsalted butter, softened
200g light muscovado sugar
1 egg, beaten (I used a large egg, and all was well)
300g plain flour
60ml/4 tbsp cocoa powder
200g white marzipan
115g white chocolate, chopped into small pieces

Preheat oven to 190C/ Gas Mark 5. Lightly grease two large baking sheets. Using a handheld mixer (or stand mixer if you have one - you could of course do this by hand too, if you have Arms of Steel), cream the butter and sugar together until pale and fluffy. Add the egg and beat well.

Sift the flour and cocoa over the mixture. Stir in with a wooden spoon until all the flour has been incorporated, then use clean hands to press the mixture together to make a fairly soft dough. I used the Kitchenaid to mix in the flour (speed 1), and yes, the dough is very, very soft.

Using a rolling pin and keeping your touch light, roll out about half the dough on a lightly floured surface to a thickness of about 5mm. Using a 5cm/2 inch plain or fluted biscuit cutter, cut out about 36 rounds, re-rolling the douigh as required. Wrap the remaining dough in clingfilm and set it aside.

Cut the marzipan into 36 equal pieces. Roll into balls, flatten slightly and place one on each round of dough. Roll out the remaining duogh, cut out more rounds, then place on top of the marzipan. Press the dough edges to seal.

Bake for 10-12 minutes, or until the cookies have risen well and are beginning to crack on the surface. Cool on the baking sheet for about 2-3 minutes, then finish cooling on a wire rack.

Melt the white chocolate, then either drizzle it over the biscuits to decorate, or spoon into a paper piping bag and quickly pipe a design onto the biscuits.

Variation - use glace icing instead of melted white chocolate to decorate the cookies if you prefer.



I could really eat a piece of marzipan just now. :drool:

that is my kind of recipe! thanks!

MadDogWoman_2

Hi,

I've got approximately a 1.5lbs of Marzipan sat in my kitchen - I misjudged the amount I needed for the Stollens I made.

Could I have some ideas on how to use it up.

TIA

MDW

P.S. Neither DH or I like fruit cake

Seakay

might find a few ideas here:
http://www.recipezaar.com/recipes.php?foodido=14150,14858&title=marzipan
Apart from that, I'm sure that it would keep for ages wrapped in greaseproof paper and clingfilm to make an airtight parcel. Or try freezing and then defrosting a tiny bit to see if it would keep well in there.

Sassamac

we made a battenburg cake on boxing day and that used a packet of marzipan.

AnniMag

http://uktv.co.uk/food/recipe/aid/516971.Marzipan does freeze, I use it to make this apple and marzipan cake.it also uses up eating apples past their best.