Five-Minute Marzipan

Easy Marzipan, in some form or another, has been in existence for almost a thousand years—likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of almond paste eaten as a treat, and by the 15th century it was widely documented as a popular indulgence. In fact, according to our hero, food science savant Harold McGee, Leo da Vinci even got into the marzipan-sculpting game (and lamented the philistines who unhesitatingly devoured his little works of art). These days it's mostly associated with rock-hard models of fruit, but if you've ever tried those and aren't a fan, we urge you to make a batch of your own. Fresh marzipan has a lovely delicate flavor and light texture, and is wonderful dipped in dark chocolate. Of course, if you want to get all arts-n-craftsy on what is basically delicious modeling clay, be our guest. (Leo would approve.)

Preparing Time: -
Total Time: -
Served Person: Makes about 2 pounds

Candy Kid-Friendly Almond Small Plates

3 cups (24 ounces/685 g) almond paste
2 1/2 cups (300 g) confectioners' sugar, plus extra if needed
1 tablespoon (15 g) kirsch or other brandy (see note), plus extra if needed
stand mixer fitted with paddle attachment, or a clean work surface (if using your hands)

Preparation 1. If using a stand mixer: Combine the almond paste, confectioners' sugar, and 1 tablespoon of the brandy in the mixing bowl. Mix on low speed until everything is completely incorporated and the dough is smooth and pliable, about 5 minutes. If using your hands: Form the almond paste into a flat round on your work surface. Dust half of the confectioners' sugar over the round and begin kneading it into the paste, folding the paste over on itself repeatedly. Drizzle 1 tablespoon of the brandy over the dough and knead it in. Once it's incorporated, dust the remainder of the sugar over the dough and knead until it's completely incorporated. 2. The dough should be uniform and pliable. If it's dry, add a few more drops of flavoring (or warm water) and knead until it's at the desired consistency; if it's sticky, a little more confectioners' sugar. Store marzipan, wrapped very well in plastic wrap, in the refrigerator for at least 3 months. Note:Kirsch is brandy distilled from cherries. Cherries particularly complement almonds since the two are related, and cherry pits have an almondlike flavor that is imparted to the liquor (which is not so bad <del>swigged</del> sipped on its own, either). If you'd prefer, you can use 1 tablespoon light corn syrup or 1 teaspoon almond extract instead. From The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen by Liz Gutman & Jen King. Copyright Â© 2012 by Liz Gutman and Jennifer King; principal photography copyright Â© 2012 by Rachel Been. Published by Workman Publishing Company, Inc.

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Five-Minute Marzipan

Ingredients

Nutrition facts