Comments on: marzipan http://smittenkitchen.com/2006/12/almond-joy/ Tue, 22 May 2012 12:56:35 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: kurtlarsen http://smittenkitchen.com/2006/12/almond-joy/#comment-1800568 kurtlarsen Mon, 23 Apr 2012 17:32:54 +0000 http://smittenkitchen.com/2006/12/almond-joy#comment-1800568 I made this according to recipe but I used a ziploc bag to knead it in,no mess I made this according to recipe but I used a ziploc bag to knead it in,no mess

]]> By: Helana http://smittenkitchen.com/2006/12/almond-joy/#comment-912720 Helana Mon, 12 Sep 2011 12:22:19 +0000 http://smittenkitchen.com/2006/12/almond-joy#comment-912720 Thank you-- I ran across this searching for a recipe for the (lurid, green) chocolate covered marziapn that showed up in my christmas stocking every year, that came "from the city" Looking at the recipe, I'm hopeful, and look forward to giving it a try. Thank you– I ran across this searching for a recipe for the (lurid, green) chocolate covered marziapn that showed up in my christmas stocking every year, that came “from the city” Looking at the recipe, I’m hopeful, and look forward to giving it a try.

]]> By: Yi-Jang http://smittenkitchen.com/2006/12/almond-joy/#comment-624851 Yi-Jang Wed, 27 Apr 2011 02:06:21 +0000 http://smittenkitchen.com/2006/12/almond-joy#comment-624851 Deborah, I think I just died and went to heaven. I'm a relatively new reader of your blog, but having taught me how to make marzipan in my own kitchen, you have just found yourself another avid fan. Deborah,
I think I just died and went to heaven.
I’m a relatively new reader of your blog, but having taught me how to make marzipan in my own kitchen, you have just found yourself another avid fan.

]]> By: Michelle http://smittenkitchen.com/2006/12/almond-joy/#comment-621254 Michelle Fri, 22 Apr 2011 02:43:36 +0000 http://smittenkitchen.com/2006/12/almond-joy#comment-621254 I just made these using one pound of almond meal, 1 T almond extract, 3 1/2 cups of powdered sugar and about 3/4 cup of corn syrup. It is awesome! My son also loves marzipan and he was making some pretty funny noises of sublime enjoyment while he was eating the dough! I just made these using one pound of almond meal, 1 T almond extract, 3 1/2 cups of powdered sugar and about 3/4 cup of corn syrup. It is awesome! My son also loves marzipan and he was making some pretty funny noises of sublime enjoyment while he was eating the dough!

]]> By: leukothea http://smittenkitchen.com/2006/12/almond-joy/#comment-587482 leukothea Mon, 14 Feb 2011 06:52:36 +0000 http://smittenkitchen.com/2006/12/almond-joy#comment-587482 Thanks to Smitten Kitten for the original recipe, and to Grant Grundler for the illuminating comments. I borrowed a grain mill and milled my almonds by hand three times rather than using a food processor. This resulted in a fine, feathery powder without any oil. Then I heated up the almond powder with powdered sugar and orange blossom water. I ended up using a lot more water than Grant mentioned in order to get the mixture to start forming a ball -- it had been in danger of scorching, even on medium-low heat; I believe I used several tablespoons (!). And the process took awhile. But once it started balling together, it was clear that it had transformed from almond powder and sugar into marzipan. I shaped it immediately and covered it with plastic wrap. I'm going to dip it in tempered chocolate tomorrow night. The texture seems right, so I'm hoping it will hold up... and the scraps I tasted were delicious! Thanks to Smitten Kitten for the original recipe, and to Grant Grundler for the illuminating comments.

I borrowed a grain mill and milled my almonds by hand three times rather than using a food processor. This resulted in a fine, feathery powder without any oil. Then I heated up the almond powder with powdered sugar and orange blossom water. I ended up using a lot more water than Grant mentioned in order to get the mixture to start forming a ball — it had been in danger of scorching, even on medium-low heat; I believe I used several tablespoons (!). And the process took awhile. But once it started balling together, it was clear that it had transformed from almond powder and sugar into marzipan.

I shaped it immediately and covered it with plastic wrap. I’m going to dip it in tempered chocolate tomorrow night. The texture seems right, so I’m hoping it will hold up… and the scraps I tasted were delicious!

]]> By: tsodeman http://smittenkitchen.com/2006/12/almond-joy/#comment-430395 tsodeman Sun, 03 Oct 2010 03:44:03 +0000 http://smittenkitchen.com/2006/12/almond-joy#comment-430395 I first want to say I'm a huge fan of your site. My questions are how long does the marzipan stay fresh in the fridge & can you use this for your pistachio petite four cake? I first want to say I’m a huge fan of your site. My questions are how long does the marzipan stay fresh in the fridge & can you use this for your pistachio petite four cake?

]]> By: nick http://smittenkitchen.com/2006/12/almond-joy/#comment-367590 nick Mon, 12 Apr 2010 18:50:31 +0000 http://smittenkitchen.com/2006/12/almond-joy#comment-367590 Deb, Thanks for this - can't wait to try it! Whenever I go to NYC I always look for almond gems. I love the Almond Horns at Pax...will try to duplicate it someday! Deb,
Thanks for this – can’t wait to try it!
Whenever I go to NYC I always look for almond gems. I love the Almond Horns at Pax…will try to duplicate it someday!

]]> By: gdevi http://smittenkitchen.com/2006/12/almond-joy/#comment-338490 gdevi Tue, 22 Dec 2009 20:58:14 +0000 http://smittenkitchen.com/2006/12/almond-joy#comment-338490 Thank you Grant Grundler, I tried it over the stovetop as you suggested and it worked beautifully. Thank you Grant Grundler,
I tried it over the stovetop as you suggested and it worked beautifully.

]]> By: alie http://smittenkitchen.com/2006/12/almond-joy/#comment-323294 alie Thu, 01 Oct 2009 11:07:18 +0000 http://smittenkitchen.com/2006/12/almond-joy#comment-323294 i did mine the easy way i bought store bought marzipan it comes in a little roll i got about 30 pieces out of the roll. i put the roll in the fridge to make it cold and firmer to work with then i sliced them into disks and dipped them into bitter sweet chocolate. so good then i took another roll of marzipan and made little balls and dipped them into the chocolate so good.. i would use bittersweet or dark chocolate for the marzipan. and use a good quality one let them sit in the fridge for about an hr or so i did mine the easy way i bought store bought marzipan it comes in a little roll i got about 30 pieces out of the roll. i put the roll in the fridge to make it cold and firmer to work with then i sliced them into disks and dipped them into bitter sweet chocolate. so good then i took another roll of marzipan and made little balls and dipped them into the chocolate so good.. i would use bittersweet or dark chocolate for the marzipan. and use a good quality one let them sit in the fridge for about an hr or so

]]> By: emily http://smittenkitchen.com/2006/12/almond-joy/#comment-241749 emily Sat, 14 Feb 2009 17:50:56 +0000 http://smittenkitchen.com/2006/12/almond-joy#comment-241749 Just made these and they turned out beautifully! I made the dough in my food processor and the texture was perfect. I let the dough sit in the fridge for, oh, half an hour, then took it out and rolled t into bite-sized balls. For the chocolate I melted dark chocolate chips double-boiler style and then followed the directions for tempering that Deb linked to: melt most of the chocolate in the boiler remove the pot from the burner and then stir in a handful of remaining chips (or chopped chocolate, whatever you're using) until dissolved. Stirring in the cooler pieces tempers it, and the result is chocolate that stays gorgeous and shiny. Then I just used two spoons to roll the marzipan balls around in it. Just made these and they turned out beautifully! I made the dough in my food processor and the texture was perfect. I let the dough sit in the fridge for, oh, half an hour, then took it out and rolled t into bite-sized balls.
For the chocolate I melted dark chocolate chips double-boiler style and then followed the directions for tempering that Deb linked to: melt most of the chocolate in the boiler remove the pot from the burner and then stir in a handful of remaining chips (or chopped chocolate, whatever you’re using) until dissolved. Stirring in the cooler pieces tempers it, and the result is chocolate that stays gorgeous and shiny. Then I just used two spoons to roll the marzipan balls around in it.

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