Manzapades Lemon Marzipan Recipes

20 BEST WAYS TO USE MARZIPAN

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

MANZAPADES (LEMON MARZIPAN)

Steps:

• Put the lemon peels in a bowl with water to cover. Let soak for 2 days, changing the water every 3 to 4 hours thru the day and evening.
• On the third day, rinse the peels and put into a large saucepan with water to cover. Place over low heat and simmer for 45 to 60 minutes, until peels are very soft.
• Remove from the heat and mash to a pulp or pulse in a food processor. You should have about one cup of pulp.
• Return pulp to large saucepan and add the ground almonds and 2 cups granulated sugar. Mix well and place over low heat. Stir often with a wooden spoon. Cook until the mixture thickens and starts peeling away from the pan sides.
• Remove from the heat and pour onto a chilled marble slab or chilled platter. Let cool.
• When cool, spread the powdered sugar onto a separate plate. Kneed the mixture a little and them pinch off pieces the size of hazelnuts. Roll them into balls and then roll in the powdered sugar.
• Put onto a large platter and when finished making balls, dust the marzipan again with the powdered sugar.
• Let the marzipan rest for 24 hours before serving.

OMA'S MARZIPAN STOLLEN

Steps:

• In a large bowl, combine 2 cups flour, sugar and yeast. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a large bowl, beat almond pastry filling, almonds, milk and extract. Punch dough down; turn onto a floured surface. Divide into thirds. Roll each portion into a 15x6-in. rectangle. Spread each portion with a third of the filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long slide; pinch seam to seal. Place ropes on a parchment-lined baking sheet. Using a sharp knife, make a 1/2-in.-deep cut lengthwise down the center of each rope, stopping 1/2 in. from ends. Keeping cut surfaces facing up, braid ropes. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool. Combine glaze ingredients to desired consistency; drizzle over stollen.

MARZIPAN

Steps:

• Combine almond paste, confectioners' sugar, and corn syrup in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.