Mazipan/Almond Paste

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GhettoRacingKid

Sous Chef
Joined
Jun 21, 2008
Messages
943
Location
Long Island, NY
I got a whole lot and Ive been watching it start to dry out and what not.

Any Ideas? My pastry skills are excellent but my knowledge of what its in is limited.
 
One thing you can do if it is drying out, is mix it with a little sugar syrup. That should make it more supple. You could try rolling it out thin to ice a cake, or stuff dried fruits with it. Seems to me I see dates like that around Christmastime. But I guess it's best used to make cute decorative figures with. How much do you have?
 
I got ALOT!!

Its like 2 quarts i believe.

I was thinking maybe some rainbow cookies but ive never made them before but someone told me thay are made with marzipan
 
That is a lot! Here's a link to rainbow cookies:

Sound like a lot of work, but they sure are pretty. Also, note that it calls for almond paste, which I believe is slightly coarser, less sweet and more almondy than marzipan, although similar.

Now that I've seen the picture, it seems like I've seen something like this in the pastry shops. I'm off to investigate, because you've got me curious.

PS Looks like I'm not allowed links until I wash a few dishes around here.
 
Last edited by a moderator:
]Here are some recipes with almond paste.
I will try one of this recipes:-p
 
Where did you get that much?
We have small quart or so buckets at work of "kernal paste"...
Is that the same thing? I've thought about buying one from my boss if it is...
 
never heard of kernal paste but looked it up

Kernel Paste: A nut paste, similar to almond paste, made of apricot kernels and sugar.


I got it from a magical source and yeah....
 

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