Marzipan is a sweet whose origin and history cannot be fully explained today. There are various legends and a scientific opinion, which is also quite securely proven. According to this, this sweet mixture comes from the Orient and was very popular with the European nobility in the 14th century as a praline.
The creation of legends begins with the question of whether Lübeck or Reval (now Tallinn) is the home of European marzipan. It is a fact that in these two harbour and hanseatic cities raw materials were easily accessible and probably at the same time the production in manufactures
The marzipan paste is made from ground almonds and icing sugar and rose water. It provides the typical marzipan aroma and is nowadays available in pharmacies. The nature of the raw mass is described in the German Foodstuffs Book for the local market. Marzipan must contain at least 50 % marzipan paste, otherwise it may not be described as such.
Niederegger marzipan from Lübeck, for example, consists of 100% marzipan paste. The term Lübeck marzipan is a protected designation of origin and contains at least 90% marzipan paste and a maximum of 10% added sugar. Other quality terms for are quality marzipan, with at least 80% and fine marzipan with at least 70% marzipan paste.
The starting material is then processed in different ways.
There are many related products from other regions of the world, such as nougat made from hazelnut paste, halva made from sesame paste or calisson made from almond paste, as well as candied melons and oranges.
- Leave the almonds in boiling water for approx. 2 minutes until the skin is easily removed. Remove all the almonds, let them cool briefly and remove the skin.
- Grind the almonds very finely in a food processor. For a fine flavour, it is important not to buy ready-ground almonds.
- Put the madel flour in a bowl together with the finely sifted icing sugar, the rose water (or other liquid) and the aromatic oil.
- Knead everything until an even dough is formed.
Tips & Hints
Bake with marzipan
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