Orange Marzipan Hearts Recipes

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20 BEST WAYS TO USE MARZIPAN



20 Best Ways to Use Marzipan image

You might think that these marzipan recipes are just for the holidays, but I think this soft and buttery almond candy should be used year-round!

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

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Homemade Marzipan Truffles
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Battenberg
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Cornes de Gazelle (Gazelle Horns)
Pistachio Marzipan
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Apple u0026amp; Marzipan Dumplings
Easy Lemon Marzipan Muffins
Marzipan Cinnamon Challah

Steps:

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  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

ORANGE MARZIPAN HEARTS



Orange Marzipan Hearts image

Natural marzipan is flavored with chopped candied orange peel and Grand Marnier, then cut into heart shapes.

Yield 32 1 1/2-inch hearts

Number Of Ingredients 4

1/3 cup confectioners' sugar, sifted
1 tablespoon Grand Marnier or other orange-flavored liqueur
3 tablespoons finely chopped candied orange peel, plus 32 slivers candied orange peel (page 210)
1 (7-ounce) roll marzipan

Steps:

  • On a work surface dusted with some of the confectioners' sugar, knead the Grand Marnier and chopped candied orange peel into the marzipan (see page 31) until thoroughly blended (about 2 minutes). Add more confectioners' sugar as needed to keep the marzipan from sticking.
  • Dust a work surface with some of the confectioners' sugar and roll out the marzipan to 1/4 inch thick. Line a baking sheet with parchment or waxed paper. With a 1 1/2-inch-diameter heart-shaped cutter, cut hearts out of the marzipan. After every few cuts, dip the cutter in some of the confectioners' sugar, shaking off the excess, to keep it from sticking. With a flexible-blade spatula, transfer the marzipan hearts to the prepared baking sheet. Press a sliver of candied orange peel into the center of each heart.
  • Let the hearts air-dry at room temperature (about 1 hour). Place each heart in a paper candy cup. In a tightly covered container wrapped in several layers of aluminum foil, the hearts will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
  • Ginger Marzipan Hearts: Substitute finely chopped crystallized ginger and slivers of crystallized ginger for the candied orange peel.
  • Chocolate Ginger Marzipan Hearts: Cut out the ginger marzipan hearts, transfer to a lined baking sheet, cover with plastic wrap, and refrigerate for 1 hour. Dip the hearts in tempered bittersweet chocolate as above. Place a sliver of crystallized ginger in the center of each heart before the chocolate sets up.
  • Chocolate Orange Marzipan Hearts: Cut out the marzipan hearts, transfer to the lined baking sheet, cover with plastic wrap, and refrigerate for 1 hour.
  • Line a baking sheet with parchment or waxed paper. Melt and temper 12 ounces of bittersweet chocolate (see pages 25-30). Remove the hearts from the refrigerator and place a heart in the tempered chocolate, coating it completely. With a dipper or fork, remove the heart from the chocolate, carefully shake off the excess chocolate, and turn the heart out onto the paper. Repeat with the remaining hearts. After dipping 4 hearts, place a sliver of candied orange peel in the center of each heart before the chocolate sets up.
  • Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place the hearts in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the hearts will keep for 1 month in the refrigerator. They are best eaten at room temperature.

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  • Whizz the almonds, caster and icing sugar, egg yolk, orange zest and Armagnac in a food processor until it forms a paste (add a little more Armagnac if it seems crumbly). Wrap in cling film and place in the freezer for 10 minutes to chill.
  • Roll out on a surface dusted with icing sugar until 2cm thick, then stamp out rounds with a 3.5cm round fluted cutter. Place on a baking sheet lined with baking paper and chill until needed. Put the chocolate in a bowl set over a pan of simmering water, stirring, until melted. Remove and leave to cool a little.
  • Lightly press marzipan rounds on the prongs of a fork and lower into the chocolate. Lift out and put on a wire rack until any excess chocolate has dripped off, then return to the lined baking sheet. When almost set, top with candied peel or a chocolate coffee bean. Leave to set fully.


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