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Monday, January 18, 2016

LUSTRE WITH 15TH CENTURY MARZIPAN RECIPE

Marzipan Figures Fresh from the Oven
Photo by: Lord-Williams
luster, glaze. Nola refers to the shine of powdered sugar once ground to power and sifted. [Nola/Pérez. 1994:xlvi-1:201]

MARZIPANS ADAPTED FROM NOLA xlvi-1 MAZAPANES

Ingredients

2 c peeled almonds
1 tbsp rosewater
2 c powdered sugar
1 egg white

For the glaze:
2 c powdered sugar
rosewater


Preparation

Grind the almonds in a food processor adding rosewater to prevent the almonds from becoming oily. When well ground add sugar. Add egg white. Knead the mixture for 5 minutes.

Put the mixture in moulds or create figures with the marzipan. Color it green with parsley water, yellow or orange with saffron etc.

PREHEAT OVEN TO 355ºF/180ºC

Heat a cookie sheet in the oven. When hot sprinkle with flour and place the marzipan on top. Heat in the oven for 2 minutes or until too hot to touch.

Marzipans to Melt in Your Mouth
Photo by: Lord-Williams
Remove from oven.

For the glaze:

Ground sugar and strain it through a sieve.  Blend it with a little rosewater leaving it reasonably thick. Heat it to create a syrup. Paint the marzipan with this using feathers to extend it all over. Heat in oven until the glaze sets.

It is necessary that the oven is not very hot, but temperate; and take the sheet on which you will cook the marzipans, and heat it in the oven; and when it is hot, to prevent sticking sprinkle with flour before placing the marzipans on it; heat until too hot for the back of one's hand when touching them. 

When done, decorate them with the glaze.  Return them to the oven and heat until the glaze hardens. 


[1] See blog titled ejarropado published February 3, 2014 for a different version of this recipe.


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