COOKED MARZIPAN RECIPE RECIPES
COOKED MARZIPAN RECIPE - BFT .. FOR THE LOVE OF FOOD.
The Cooked Marzipan is another way of making Marzipan, the others being the Quick Marzipan with egg (see here) and the Quick Marzipan without egg (coming up). As with all
Provided by HomeCook
MARZIPAN COOKIES | ALLRECIPES
If you love marzipan, you will love these cookies. They are super easy to make, but you need to make the dough ahead of time, as they need to dry overnight.
Provided by Allrecipes Member
Categories Desserts Cookies Nut Cookie Recipes Almond
Total Time 8 hours 50 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 40 cookies
Number Of Ingredients 5
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.
Nutrition Facts : Calories 66.2 calories, CarbohydrateContent 11 g, FatContent 2.3 g, FiberContent 0.6 g, ProteinContent 1.1 g, SodiumContent 2.9 mg, SugarContent 9.9 g
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Molly admits that her love of marzipan “is never-ending,” finding new uses for it all the time. “You can use it as an ingredient within baked goods,” she explains, “and as a decorating tool. Since I don’t have great [decorating] technique, I like being able to use marzipan cutouts. It’s so easy.” Marzipan can get sticky as you’re working with it, so Molly suggests dusting it and your work surface with powdered sugar to keep stickiness at bay. And, if you’re new to marzipan, she says,“approach it like it’s Play-Doh. You can use gel or liquid food coloring with it, and just knead it into the marzipan.” Look for marzipan (sweetened almond paste) on the baking aisle in large supermarkets or in specialty baking stores. This recipe is based on widely available Wilton donut pans, which hold about 11/4 ounces batter per cavity for a total of about 20 donuts. If using a Norpro donut pan, each cavity holds about 2 ounces batter, and you’ll end up with a dozen donuts.
From cookinglight.com
Total Time 90 minutes
Calories 157 per serving
From cookinglight.com
Total Time 90 minutes
Calories 157 per serving
- To prepare the donuts, preheat oven to 375°F. Coat 2 (12-cavity) donut pans with cooking spray, and set pans aside. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Combine buttermilk, oil, 1/4 cup water, vanilla, 1 teaspoon almond extract, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir to combine. Fill a piping bag or ziplock bag with batter; if using a ziplock bag, snip a hole in bottom corner. Pipe batter into pans, filling each cavity halfway. (This could get a little messy.) Bake at 375°F for 12 minutes or until a wooden pick inserted into a donut comes out clean. Cool in pan for 5 minutes. Remove donuts from pan; cool completely on a wire rack. To prepare glaze, combine powdered sugar, cream, and 1/4 teaspoon almond extract, stirring with a whisk until smooth (add a little water if glaze is too thick). Dip donuts halfway into glaze to coat tops; turn over, and dry on wire rack. To prepare decorations, knead a few drops of food coloring into marzipan; cut into shapes with small cookie cutters, and place on donuts.
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