MARZIPANDEMONIUM!
Almond Information

Confectionery products and other ingredients from the sweet side of the kitchen can be fairly technical in nature. If you're a little shaky on the form and function of marzipan and almond paste, brush up on the basics and get recipes and ideas from PastryScoop.com, Mindy Segal, Johnny Iuzzini, Sue McCown, and Emily Luchetti.

The primary difference between almond paste and marzipan is the proportion of almonds to the other ingredients, in particular sugar. While the two have similar physical properties, differences in texture and sweetness preclude using them interchangeably in recipes.

Marzipan is a smooth, sweet, pliable mixture of ground almonds with a high ratio (from 60% to 80%) of sugar, corn syrup and/or invert syrup to almonds, which gives it a substantial texture and allows it to be shaped into confections and cake coverings. According to culinary historians, marzipan originated in the Middle East, where marzipan sweets graced the tables of royalty. Marzipan first appeared in Europe during the Middle Ages, with cooks transforming a mixture of ground almonds, sugar, and egg whites into a paste in a cauldron over an open flame.

Marzipan Recipe
Adapted from The Advanced Professional Pastry Chef by Bo Friberg

Yield: approximately 4 pounds 6 ounces (1 kilogram 990 grams)

2 pounds (910 grams) of almond paste
1/2 cup (120 milliliters) or 6 ounces (170 grams) of glucose or light corn syrup
2 pounds (910 grams) of confectioners' sugar, sifted

In a stainless steel mixing bowl, use the hook attachment to mix the almond paste with the glucose or corn syrup at low speed until combined. Start adding the sugar, scraping down the sides of the bowl as necessary. Add enough of the confectioners' sugar to make a fairly firm yet malleable dough. Store the marzipan, wrapped in plastic, inside an airtight container in a cold place.

Recipe Concepts

• Add almond flavor to jelly and cream rolls, bûche de Noël, and the like by rolling marzipan into a thin layer, and layering it onto sponge cake before filling and rolling the dessert.
  – Johnny Iuzzini
   
• Blend marzipan with whipped cream and create quenelle shapes to serve as an all-in one sweetener, flavoring and cream with coffee service. – Sue McCown
   
• Blend flavored oils with marzipan (orange oil, lavender oil, etc.) for new flavor combinations
  – Johnny Iuzzini
   
• Wrap ice cream with marzipan and roll into "bonbons," like mochi. – Mindy Segal
   
• Line the bottom of an unbaked pie shell with marzipan for a touch of almond flavor in your next pie. – PastryScoop.com
   
• For a sweet and savory appetizer, cut a slit into a fresh fig and stuff with marzipan. Wrap half a slice of bacon around and secure with a toothpick. Brush with maple sugar and bake until bacon is crispy and maple is caramelized. – PastryScoop.com
   
• Create "small bite" sweets by covering marzipan shapes with ganache or jelly.  
  - Johnny Iuzzini
   
• Mix marzipan into cream cheese and swirl into brownie batter to make almond cream cheese brownies. Garnish with whole almonds before baking. – PastryScoop.com

Almond Paste is a mixture of equal parts ground blanched almonds and sugar, generally equal parts by weight, which may also contain almond extract as a flavor booster. It is less sweet and slightly coarser than marzipan. The higher concentration of almonds in almond paste results in a more true almond flavor, making almond paste a popular flavoring ingredient in desserts and a principle component in almond cream and frangipane.

Almond Paste Recipe
Adapted from The Advanced Professional Pastry Chef by Bo Friberg

Yield: approximately 1 pound 14 ounces (855 grams)

10 ounces (285 grams) of blanched almonds, dry
10 ounces (285 grams) of confectioners' sugar
1 ¼ cups (300 milliliters) of simple syrup

Place the almonds in an almond mill if you have one, or in a high-speed food processor, and process to a powder (see Note). Add the confectioners' sugar; then, with the machine running, gradually add the simple syrup until the mixture forms a paste. The amount of simple syrup required will vary depending on how dry the almonds are. Freshly blanched almonds will need less syrup. Store the almond paste, tightly covered, for up to 1 week at room temperature. Refrigerate for longer storage.

Note: If the almonds are not completely dry, you will get a paste at this point rather than a powder. This is fine, provided that the paste is smooth.

Recipe Concepts

• Infuse ice cream with almond flavor by adding almond paste instead of sugar in the base.
  – Johnny Iuzzini
   
• Layer filo dough with raspberry purée and almond paste filling; cut into mini triangles and bake – Emily Luchetti
   
• Create an "Almond Trois" sampler with almond-milk sorbet, almond malt spritz, and an almond paste macaroon. – Sue McCown
   
• Flavor cupcake batter with almond paste, cherries and chocolate for little Black Forest treats. – Emily Luchetti
   
• Soak almond paste-filled croissants in almond syrup and bake a second time (great for day-old pastries). – Mindy Segal

For more almond inspiration, visit www.almondsarein.com or click here to download a brochure featuring innovative marzipan recipes and concepts.