Lubeck Marzipan5 Reviews
- Prep: 15 min
- Ready In: 15 min
“This Marzipan is a German specialty from the region of Lubeck, although it's believed to have Byzantine origins. This is great for making petit fours, filling chocolates and covering cakes.” - by APPLEKITCHEN
Original recipe yields 1 pound
- Place the blanched almonds in the container of a food processor or blender. Process until finely ground, but do not make almond butter. Transfer the almonds to a medium bowl, and mix with egg whites, confectioners' sugar, and almond extract. Knead until the dough is smooth and uniform. If you have a stand mixer, use the dough hook attachment to mix. Divide into pieces and color as desired to make fruits, or whatever you desire.
Amount Per Serving (16 total)
- 147 cal
- 7.2 g
- 18.5 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This marzipan had an okay taste. In my opinion, I would leave out the added almond extract. It gives it far too much of an almond taste ! It was hard to make it the right texture without adding too m..." See moreuch powdered sugar, so I think I would leave out one egg white next time ! The recipe wasn't very clear on how to store the marzipan after coloring. I shaped mine into fruits, and colored them, but it never really got hard on the outside like the ones you buy in candy stores. I am still searching for the perfect recipe."
"for my high school German class, we are having a Valentine's party and i am "trying" this recipe... unfortunatly, since you specified that one was not to creat an "almond butter" i was hesitant with m..." See morey grinding of the almonds and i believe that has contributed to the gooey mess i have. i have just check other marzipan recipes and they talk about almond paste which i assume is what almond butter meant. additionally, i am trying to add tiny amounts of powdered sugar and flour to add some structure to my marzipan... but to no avail. ALL FUTURE USERS OF THIS RECIPE BEWARE!"
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