National Marzipan is one of the sweetest days of the year, which falls on January 12th. Marzipan is a confection consisting primarily of Sugar or Honey and ground Almonds, sometimes augmented with Almond Oil or Extract. Marzipan is so special that the Persians and Italians claim the credit for its invention.
Marzipan might be a hard name to remember, but its taste is guaranteed to leave you wanting more. Marzipan is a light and tasty confection that uses ground Almonds, Sugar or Honey, and some binding agents like Corn Syrup to give Marzipan a flexible texture. Marzipan is commonly filled with Chocolate, turned into Fruit and Vegetable imitations, or converted into thin sheets of glaze for Icing Cakes.
The origins of Marzipan aren’t entirely clear, but culinary historians have traced Marzipans most likely place of origin to Persia. But there is compelling evidence in support of Spain being the original creators of Marzipan.
Marzipan, it is believed, was brought into Europe by the Turks through trade routes. During this era, the Hanseatic League transported great quantities of Marzipan, making it a staple of most of the towns throughout Europe. The Cities of Lübeck and Tallinn have a proud tradition of Marzipan manufacture and produce the highest quality of Marzipans with a specific amount of Almonds.
Marzipan in the United States is not officially defined, but it is generally made with a higher ratio of Sugar to Almonds than Almond Paste. Normally, to make Marzipan, raw Almonds are cleaned and blanched, and are then introduced to the rotating cylinders to rid their skins.
It is followed by coarsely chopping the Almonds and grinding them to paste with 35% of Augar. They are further roasted and cooled. Sugar and the binding agent are finally added to give a flexible texture, which can be shaped into almost anything usually Fruits or Vegetables
National Marzipan Day Activities
- People can’t celebrate National Marzipan Day without actually having Marzipan. Make sure you go out to a local bakery today that sells Marzipan and get yourself some.
- Purchase Marzipan to share with friends, family, or anyone that might be interested, including the less fortunate. If you’re opting to make some yourself, make sure to make extra Marzipan to go around.
Facts About Marzipan
- At one time Marzipan was prescribed as a medicine for mental and physical ailments during the Middle Ages. I didn’t know this. Did you?
- Marzipan is good for our brain health because Almonds contain large amounts of lecithin responsible for stimulating the nerve cells.
- For a confection to qualify as Marzipan, it must meet the required percentage of Almonds prescribed and regulated by the manufacturers’ Country. Looks like I need to find out what my Country requires which would have been a fun #homeschool lesson.
- The figures made from Marzipan Sugar Paste and Jellies were presented at the end of a Medieval feast to royals.
- Confectioners only recognize the German and the French methods of making Marzipan. Again this could be used as a homeschool lesson and you could research both French and German methods for your family to try.
Why People Love National Marzipan Day
- On National Marzipan Day, you can have as many sweet treats as you want, which is usually frowned upon on regular days but remember to make sure some of the treats you have is Marzipan.
- Marzipan can be formed into any shape or color of your choice and making Marzipan is fun activity to do with family or group of children.
- A lot of people may not even know what Marzipan is, or have eaten Marzipan without even knowing what it is but National Marzipan Day raises awareness and allows us to find out more about the Maripan and what it tastes like.
Recipe: Marzipan
Prep Time: 5 mins Total Time: 5 mins Servings: 12 servings Yield: 12 ounces
I wanted to let you know when preparing Marzipan to get the best results, use finely ground almond flour. Almond meal, which is similar to almond flour but includes the almond skin, will also work well, but the Marzipan will be a darker color.
Ingredients
2 tablespoons water
1 cup (96g) almond flour (see recipe note)
2 cups (227g) powdered sugar
1/2 teaspoon almond extract
Directions:
- Place the almond flour and powdered sugar in a food processor and process until fully combined and finely powdered, about 2 minutes. Pause a couple of times to scrape the sides and corners with a rubber spatula.
- Add the almond extract and water and run the food processor until the mixture comes together into a smooth ball, 1 to 2 minutes. If the mixture is still too dry to come together after 2 minutes of processing, add extra water, a teaspoon at a time, processing for a minute after each addition. It should come together into a thick paste resembling fondant icing or playdough.
- Remove the marzipan from the food processor onto a clean surface, using a spatula to get any bits under the blades that weren’t incorporated. Use your hands to gently knead the marzipan on the counter for about 30 seconds, just to ensure everything is evenly combined and smooth.
- Roll the marzipan into a log, wrap it in plastic, and refrigerate until ready to use. The marzipan will firm up slightly in the refrigerator.
- Store the marzipan in the refrigerator wrapped air-tight in plastic wrap for up to 10 days or frozen for up to 3 months.
- To defrost the marzipan, leave in in the refrigerator, wrapped, overnight or for at least 3 to 4 hours before using.
Thank you,
Glenda, Charlie and David Cates
