Mazapan Recipes

MAZAPAN RECIPE

Steps:

• Place peanuts in a food processor. Run the processor a few times to make a roughly mixture.
• Add the powdered sugar and continue processing in intervals, scrapping the sides and the bottom of the bowl, until a fine powder mixture forms (read note 1).
• Place a small square of parchment paper on a flat surface and arrange the cookie cutter you're using on it.
• Fill the cookie cutter with the peanut mixture.
• Using the same spoon, press it down hard to compact well the mixture.
• Remove the cookie cutter by gently pressing on the sides, not on the middle, little by little until the mold comes out.
• Carefully transfer the mazapan onto a serving plate or wrap it if you want to eat it later.

MARZIPAN COOKIES

Steps:

• Combine marzipan, confectioners' sugar, egg white, and flour in a bowl. Knead into a smooth dough. Roll out to 1/3-inch thickness and cut into whatever shapes you like.
• Line a baking sheet with baking parchment and place cookies onto it. Allow to dry, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake cookies in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack and let cool. Brush the cooled cookies with rose water.

PEANUT MAZAPANES

Steps:

• Using a food processor, grind the peanuts until coarse. Add the powdered sugar and peanut butter and continue mixing for 2 minutes, scraping down the sides as needed, until a compact paste is formed.
• Remove the peanut mazapan mixture from the food processor. Using a rolling pin, roll out the dough to 3/4-inch thick. With a 2-inch round cookie cutter, cut out circles of dough and carefully remove them onto a baking sheet lined with wax or parchment paper. You can reform and roll the dough again to yield the remaining rounds.
• Serve immediately, or wrap in parchment paper and refrigerate to store.

MARZIPAN

Steps:

• Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.