marzipan

Stollen is one of the world's great Christmas breads, a delicious treat whether you celebrate Christmas or not. Most people buy it, but the truth is that stollen is as easy to make at home as any basic bread.

Buttery Marzipan Stollen Recipe

(3 ounces) milk

active dry yeast

(7 1/2 ounces)

bourbon

(3 ounces) raisins

(1 3/4 ounces) granulated sugar

salt

orange

(3 ounces) sliced almonds

For the Glaze:

(2 ounces) unsalted butter, melted

(4 ounces) confectioner's sugar

Heat milk in small saucepan over low heat until just warm. Pour into bowl of stand mixer and whisk in yeast and 1 tablespoon bread flour. Set aside for 30 minutes. In same unwashed saucepan, gently heat bourbon and raisins until warm; set aside.

Add 1 1/4 cups bread flour, sugar, and egg yolk to yeast mixture. Mix with dough hook at low speed just until mixture begins to come together, about 1 minute. With mixer running, add salt and then slowly add butter to incorporate. If dough seems too wet, add up to a few tablespoons more flour. Continue to mix until a soft, smooth dough forms, about 8 minutes. Mix in raisins, orange zest, and almonds until just incorporated.

Form dough into a ball, place in a greased bowl, cover, and let rest in a warm place until dough has risen by about 50 percent, 1 to 2 hours.

Adjust oven rack to middle position and preheat oven to 350&degF. Line a large baking sheet with parchment paper. Place dough onto lightly floured work surface and press into an 8- by 10-inch oval. Using rolling pin, press a trench lengthwise into the dough about 1/3 from the bottom. 

Roll the marzipan into a log to fit the length of the stollen. Place the log on worksurface and flatten with a rolling pin to about 1/2 inch thick. Place the strip of marzipan into the trench in the dough. 

Lift the bottom portion of dough up and over the marzipan to seal it inside, being sure not to fold it so far as to make the edges meet (this will form the hump on top of the stollen). Gently press top of stollen with rolling pin to seal, leaving the hump of dough on the top. Carefully transfer the stollen to the parchment-lined baking sheet, loosely cover, and let rest in a warm place for about 45 minutes.

Bake until golden brown and just cooked through, 25 to 30 minutes. Do not overbake or your stollen will be dry. 

For the Glaze: Brush stollen immediately with half the melted butter. Sprinkle with a coating of confectioner's sugar. Brush with remaining melted butter and sift 1/2 of the remaining confectioners' sugar over the top. Let cool. Sift with remaining confectioners' sugar and serve.

Our traditional Battenberg cake is a delicious project for an afternoon in the kitchen. Bake this easy but impressive cake for a special occasion

Battenberg cake

butter

golden caster sugar

self-raising flour

ground almonds

½ tsp baking powder

eggs

vanilla extract

¼ tsp almondextract

x ingredients for almondsponge

pink food colouring,we used ½ tsp Squires rose food paste

apricot jam

x blocks white marzipan

little icing sugar,for dusting

Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.

For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.

To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.

Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.

Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.

Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.

Surprise your friends (and indeed yourself) with a batch of these homemade fondant fancies. Plus there’s plenty of fun to be had choosing your own colours and flavours.

Equipment and Preparation: You will need a piping bag, free-standing mixer and a 20cm/8in square tin.

Mary Berry's fondant fancies

flour

225 grams/8 ounces baking spread butter

caster sugar

lemon, grated rind only

free-range eggs

250 grams/9 ounces unsalted butter,

icing sugar

white fondant icing

150 milliliters/5fl oz water

food colouring (any colour)

flavouring (any flavouring)

grams/3½oz chocolate

Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof.  

175 grams/6 ounces softened butter, plus extra for greasing

red food colouring paste

500 grams/1lb 2 ounces ready-made marzipan

2–3 tbsp icing sugar, for rolling.

How to make easy marzipan with only 4 ingredients! Perfect for shaping into candies or for covering a cake

Easy Marzipan Recipe

almond flour

sugar

almond extract (or vanilla

corn syrup

Tablespoon butter ((optional for kneading))

Place almond flour and sugar in the bowl of your stand mixer with the paddle attachment (or you can mix by hand with a spatula).

Add in your flavoring and the corn syrup and blend for 1 minute until the starts sticking together. If your marzipan seems dry, add in another teaspoon of corn syrup and keep blending. Finish kneading your marzipan on the counter with your butter until smooth. It should feel fairly stiff and a bit sticky.

Wrap the marzipan up in plastic wrap and seal in a ziplock bag. Refrigerate for an hour or so until it&#x27;s cool enough to handle. Keeps in the fridge for 6 weeks or freeze for 6 months or more.

Marzipan can easily be colored with food coloring, cocoa powder or dusted with food dusts

How to make easy marzipan with only 4 ingredients! Perfect for shaping into candies or for covering a cake.

Marzipan Recipe

Poured fondant makes a beautiful covering for petit fours. This recipe requires a few steps but is easy, although a bit messy.

Petit Fours with Poured Fondant

all purpose flour

raspberry jam

Confectioners' sugar

Shortening

water

Liquid food coloring

vanilla extract (or other clear extract

Preheat the oven to 350 degrees.

Grease an 11 x 17" pan with shortening and line with parchment paper

Using an electric hand mixer, beat eggs and sugar together at medium speed in a heat-proof bowl until thoroughly blended.

Place bowl over a simmering saucepan of water and continue to beat with the hand mixer on high speed until the mixture is thick and pale.

Remove bowl from the saucepan and add vanilla. Continue to beat with the hand mixer until mixture is cool and leaves a thick trail of batter on the surface when the beaters are lifted out.

Sift flour over the 4 egg mixture and fold together with a rubber spatula until smooth.

Pour batter into prepared jelly roll pan and spread evenly with an off-set spatula.  Bake until cake springs back when pressed in the center, 7-10 minutes. Check at 7 minutes, this cake is thin and can burn easily.

When cake is done, let rest in the pan for a few minutes before removing.

Remove cake and cut into four even rectangles.

Place raspberry jam in microwave for 20 seconds to loosen, then brush the tops of the cake rectangles with the jam and stack them, one on top of the other, jam side up.  You may not have to use the entire 1/2 cup of jam.

Lightly dust a work surface with confectioners' sugar.  Roll marzipan into one large flat piece, about 1/4" thick, then place on top of cake.  Trim marzipan evenly around the top of the cake using a small plain edge knife.

Cut the marzipan-topped cake into 12-15 squares.  Some people like to freeze the whole cake before slicing so the pieces cut evenly.  I do not prefer this, but if you use this method, be sure to bring your cakes to room temperature before dipping them in the fondant.  If you dip frozen cakes, it will quickly lower the temperature of the fondant and cause it to harden - worst case you'll end up with a bowl of chunky fondant and at the very least it will ruin the evenness of the fondant coating.

Set cakes aside and make the fondant.

Cakes

Combine the sugar, water and corn syrup in a medium saucepan.  Stir well.

Place candy thermometer into the mixture and place over medium-high heat.

Let the mixture bubble until it reaches 238 degrees.  This is soft-ball candy stage.

When temperature is reached, remove from heat and transfer the hot liquid to the bowl of a food processor fitted with a steel blade.  Do not process yet!

Clean the candy thermometer and insert into the hot syrup.  Let cool to 150 degrees, 35-40 minutes.

Have a large bowl ready in which to pour the fondant. Also have ready a wire rack with a large jelly roll pan placed under it to catch the excess fondant that falls off of the cakes.

When thermometer reads 150 degrees, add food coloring and flavoring, then process for 2-3 minutes until mixture has turned from a clear liquid to opaque.

Immediately pour fondant into a bowl for dipping.

Hold a cake square with your forefinger on top -the marzipan side - and your thumb on the bottom.  Dip each side in the fondant and place marzipan-side-up on a wire rack.  Spoon fondant over the top of the cake and allow the excess fondant to drip off.

Give the fondant one quick stir, then repeat the process with another cake.  Try to dip and spoon as quickly as possible.  This fondant sets up quickly, so half-way through you may need to heat it in the microwave to loosen it up.

Let fondant covered cakes stand until completely dry. The bottoms of the cakes will be glued to the wire rack with fondant, so you will need a sharp knife to cut around the bottoms to remove them.  The bottoms of these cakes are rarely perfect, but no one will know when you place them in pretty cupcake papers.

If desired, use a daisy fondant cutter to make decorative fondant embellishments for the petit fours. Press a jumbo nonpareil in the center of the daisy cut-outs.  Apply a dot of corn syrup or piping gel to the top of each petit four and place fondant flower on top.  Brush with luster dust or edible glitter if desired.

Fondant

This gourmet version of apple tart is perfect for winter entertaining.

Crostata di mele (apple tart) with mascarpone custard

unsalted butter, softened

lemon zest, lemon juice

(75 grams) plain flour

golden delicious apples, peeled, cored, thinly sliced

(220 grams) caster sugar

(80 grams) sultanas

amaretti biscuits (see note), ground in a food processor (to give 1/4 cup)

cinnamon

plain flour

pure icing sugar,

chilled unsalted butter, chopped

(75 grams) caster sugar

cornflour

mascarpone cheese

tsp vanilla extract

tbsp pure icing sugar,

tsp cornflour

Sitting here on pillows of puff pastry with a light dusting of icing sugar, poached pears make for the perfect autumn dessert.

Little pear tartlets

pears

lemon, halved

vanilla bean, split, seeds scraped

butter puff pastry, thawed

log marzipan*, sliced

egg, lightly beaten

Thick cream, to serve

This easy homemade marzipan recipe contains only 3 ingredients and it&#x27;s ready in literally 5 minutes! The recipe is vegan (eggless), naturally gluten-free, and can be made refined sugar-free (keto-friendly)!

Homemade Marzipan Recipe

almond flour (blanched and finely ground (see notes))

tbsp powdered sugar (or powdered Erythritol (see notes))

1/4-1/2 tsp almond extract ((optional but very recommended))

rose water (food grade (optional))

You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.

Put the almond flour and powdered sugar (I used Erythritol which I processed in an electric coffee/spice grinder to make powder) in a food processor and blitz until combined and smooth.

Add the water (or your favorite liquid sweetener), almond extract, and rose water (optional) and pulse a couple of times until the dough holds together and forms a ball.

If the dough is too dry and doesn't hold together, add a tiny bit more water (or syrup). Make sure to add just a little until a thick dough is formed. If it's too sticky and wet, add more almond flour.

Take out the marzipan ball and knead it on a clean surface for about 30 seconds. You can now shape it into a log, wrap it up in cling wrap and refrigerate. It will firm up slightly in the refrigerator.

If you use agave syrup or corn syrup you should be able to store it in the refrigerator for up to 2-3 weeks (probably even longer) or up to 3 months in the freezer. If you are using water you should use it within 10 days or so because it will go bad quicker.

https://content.jwplatform.com/videos/gzba5kJ6.mp4

Making marzipan from scratch is easier than you might think. Furthermore, it’s a lot cheaper than store-bought! This homemade marzipan recipe contains only 3 ingredients and it’s ready in literally 5 minutes. A traditional recipe is vegan (without egg white), naturally gluten-free, and my version can be even made refined sugar-free (keto-friendly)!

This pretty twist on a classic German Christmas bake is lightly spiced, filled with mixed dried fruit and marzipan, then dusted with icing sugar

Spiced stollen plait

fruit

tbsp brandy, dark rum or orange juice

milk

tbsp clear honey

sachet fast-action dried yeast

½ nutmeg

tsp mixed spice

lemon

almonds

Put the dried fruit in a bowl with the brandy, rum or orange juice, cover with cling film and microwave on High for 1 min. Set aside to cool while you make the dough.

Pour the milk and honey into a pan and heat until they just come to the boil, then remove from the heat, add the butter and set aside to cool a little, swirling now and then to melt the butter. Meanwhile, mix the flour, yeast, spices and ½ tsp salt in a large bowl.

When the milk has cooled to body temperature, pour into the flour bowl. Add the egg and zest, and mix together with a spoon, then with your hands, until the mixture comes together as a dough. If it’s a little sticky, add a little extra flour.

Tip out onto your lightly floured work surface and knead for 10 mins or until smooth and elastic. Transfer to a clean, lightly greased bowl, cover with greased cling film and leave to prove for 2 hrs or until doubled in size. You can put the dough in the fridge for up to 2 days at this point; just bring back to room temperature before continuing.

When the dough has doubled in size, tip out onto the work surface and knock out the air bubbles. Knead in the soaked fruit.

Roll the dough into a square, roughly 40 x 40cm, then cut into 3 long strips. Break the marzipan into 3 balls, then roll each to the same length as the strips of dough. Put 1 marzipan sausage on top of each strip of dough, then pinch the sides of the dough together to encase the marzipan – so you have 3 long sausages of marzipan-filled dough. Flip the dough over so the seams are underneath, then pinch the 3 ends together. Tightly plait the dough, pinching together to seal when you finish. Place the plait on a baking tray lined with baking parchment, tucking the ends under for a neat finish. Cover loosely with a sheet of oiled cling film, leave to prove for 30 mins-1 hr or until doubled in size.

Heat oven to 190C/170C fan/gas 5. Uncover the plait, brush with the beaten egg and sprinkle over the almonds. Bake on the middle shelf of the oven for 30 mins until golden brown and cooked through. Transfer to a wire rack to cool and dust with icing sugar before serving. Will keep for up to 5 days in a sealed container.

Durch das Marzipan bleibt das Gebäck lange saftig und die Konturen halten besser beim Backen. So entstehen schnell viele schöne Plätzchen, und das ohne lästiges Ausstechen.

Marzipan-Spritzgebäck - das beste Rezept!

Ei (Gr. M)

Marzipan

200 g weiche Butter

Puderzucker

Prise Salz

Eigelb (Gr. M)

250 g Weizenmehl (Type 405)

Zartbitterkuvertüre

Nach Belieben gehackte Pistazien

Here's how Mario Carbone and Rich Torrisi of New York City's Torrisi Italian Specialties make these cake-like Technicolor treats.

Rainbow Cookies

eggs,

sugar, divided

almond paste (not marzipan), chopped

all-purpose flour

red food coloring

orange marmalade, heated, strained

bittersweet chocolate, chopped, melted

green food coloring

13x9x2" metal baking pans

Epicurious

Preheat oven to 350° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.

With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.

Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.

Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.

Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.

Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.

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The most viewed marzipan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttery Marzipan Stollen Recipe

Battenberg cake

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Battenberg cake

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Petit Fours with Poured Fondant

Crostata di mele (apple tart) with ...

Crostata di mele (apple tart) with ...

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Marzipan-Spritzgebäck - das beste R...

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Double chocolate tart

Mini Cassata Siciliana Cakes

Prinsesstårta (Princess Cake)

Christmas Cake Bars

Apricot Tart With Pistachio Frangip...

Festive fruit & nut cake

How to Make Almond Paste (Egg-Free ...

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The most viewed marzipan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine