Marzipan has been around for centuries, but if you follow trendsetting bakers on Instagram, you might think it’s the next big thing. The nut paste is being turned into dramatic, colorful Battenberg cakes and molded into creative little figurines — and fans can’t get enough: Biagio Fortunato, of Fortunato Brothers pastry shop in Williamsburg, Brooklyn, says his shop’s holiday sales of marzipan have tripled over the last few years. Although Germany, Spain and Italy all claim to be the birthplace of this magical treat, variations are everywhere, including in the Middle East, where it’s flavored with orange flower water, and in Mexico, where it’s made from peanuts instead of the traditional almonds. Make a batch yourself with Molly Yeh’s recipe, then turn it into one of her favorite desserts!
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 8 to 10 marzipan treats |
Ingredients
- 14 ounces marzipan (homemade or store-bought, recipe follows for homemade)
- Confectioners’ sugar, for dusting
- 12 ounces milk chocolate chips
- Chopped pistachios and dried rose petals, for topping
- 1 1/2 cups nuts or sesame seeds
- 1 cup confectioners’ sugar
- 1 teaspoon almond extract or other flavoring of choice
- 1/4 teaspoon rosewater (optional)
- 1/4 teaspoon kosher salt
- 6 tablespoons light corn syrup
Instructions
- Roll out the marzipan until 3/4 inch thick, using confectioners’ sugar to dust the work surface and rolling pin to avoid sticking. Cut into rectangles, about 1 1/2 by 3 inches each, or cut into other shapes.
- Meanwhile, melt the chocolate chips in a double boiler or in the microwave until smooth. Set a rack on a sheet of parchment paper or on a baking sheet. Using two forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the rack and decorate with pistachios and dried rose petals. Allow to set until firm, about 30 minutes.
- In a food processor, blend the nuts until they’re finely ground and just starting to clump together (but don’t over-blend them or you’ll end up with nut butter). Add the confectioners’ sugar, extract, rosewater (if using) and salt; pulse to combine.
- With the motor running, drizzle in the corn syrup and blend to form a dough. It may still look crumbly in the food processor, but if you squeeze it in your hand, it should stick together. (You may find that you don’t need all of the corn syrup.) Form the marzipan into a ball or log and wrap it tightly in plastic wrap until ready to use. Store in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 567 |
| Total Fat | 30 g |
| Saturated Fat | 7 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 5 g |
| Sugar | 59 g |
| Protein | 9 g |
| Cholesterol | 5 mg |
| Sodium | 85 mg |