Guest guest Posted October 16, 2001 Report Share Posted October 16, 2001 At 06:14 PM 10/16/01 -0700, you wrote: >What 'IS " marzipan? I have honestly never heard of it. Marzipan is almond paste. I thought it was just crushed almonds mixed with sugar, but never made it from scratch... this was only my assumption. Marty Gluten & Casein Free Recipes and Resources http://www.newdiets.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2001 Report Share Posted October 16, 2001 Marzipan candies sometimes have gluten in them, but I have never heard that all marzipan contains gluten. Phenols, maybe. Preservatives, sometimes. Corn syrup, often. My son does crave it, along with most nut butters. Chocolate covered marzipan and English Toffee are my secret sins, along with those " chocolate lace " cookies that we can't have, so I am likely to keep serving marzipan on special occasions.... Lorilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2001 Report Share Posted October 16, 2001 Here's a recipe. Would all almond paste contain gluten? If not here's a quick and easy recipe for Marzipan: http://www.easyfunschool.com/article1626.html Lolita Marzapan (Marzipan) Ingredients: · 3 cups Whole Almonds; Blanched and Ground · 2 cups Granulated Sugar · 1 cup Water · 2 Egg Whites; Slightly Beaten · 3-4 Tbs. Confectioners’ Sugar · 1 tsp. Vanilla Extract Heat water and granulated sugar in a saucepan until the sugar is dissolved and the mixture comes to a boil. Let it boil steadily, without stirring until the temperature reaches 230-F to 234-F degrees on a candy thermometer. Remove from heat and beat until the mixture turns slightly cloudy. Stir in ground almonds, egg whites and vanilla. Cook over gentle heat for 2 to 3-minutes or until the mixture pulls away from the side of the pan. Turn mixture onto a surface that has been sprinkled with some of the confectioners’ sugar. Knead the mixture until smooth, working in the rest of the confectioners’ sugar. Pull of pieces and roll into balls or olive-shaped pieces. Wrap in foil or wax paper and store in an airtight container. >Marzipan is an almond paste, used as a confectionary and also in baking >(tastes delicious), but it contains gluten. >Marita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2001 Report Share Posted October 16, 2001 I've been collecting these recipes since regular play dough is out :here's an easy recipe: Lolita 1 lb Almonds, shelled, blanched 1 lb Confectioners' sugar 1 ea Egg white, unbeaten 3 Or 4 Tbsp rosewater or -orangewater (could use vanilla?) Carefully dry the shelled almonds, then grind to a powder in an electic blender, if you have one. Blend almonds, the sugar, the egg white and just enough rosewater or orangewater (available from pharmacies) to make a pliable stiff dough. Knead with fingers, then place on board dusted with confectioners' sugar and form into desired shapes, to resemble miniature apples, peaches, strawberries or, if you have an artist's touch, little pigs or birds. Tint with food coloring. Balls of marzipan may be rubbed in chocolate dots or colored sugar. If dough becomes too stiff, work in a little lemon juice, rosewater or orangewater, adding drop by drop. When candies are shaped, dry thoroughly in a cool, airy place for 24 hours, then wrap separately or place in a container (such as a little straw basket for fruit) and cover completely with Saran or other plastic wrap. Makes 2 pounds of candy. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.