Is there some inexpensive way to get marzipan...or is making is the only way? I've

M

marilynfl

Moderator
been looking at cake decorating books (trying to get some more usage out of the 1,385,306 tips I bought for the GBH) and almost every cake is covered with POUNDS of marzipan. Even the smallest diameter used something like 2.5 pounds for a single layer.

Marzipan is $5.99 for a 6-oz tube at Publix, so what's that....ummm, 6 times 6 times 2.5 divided by Paul Prudhomme's waist diameter raised to Julia's 6'1" height and divided by Pie.

Surely there is a cheaper source of this stuff?

 
Marilyn look at

small specialty shops. I buy marzipan at a little local store where I buy my candied fruit in bulk. They have a big tub of it and scoop out what you want into plastic containers.

They sell nuts, spices, teas, extracts, old-fashioned candy, etc. I think they're charging around $6/lb. which is much better than the $16/lb. at Publix.

Also check cake decorating stores or bakeries. They would be buying the marzipan in bulk as well and might sell you some.

 
I wanted to offer a RECIPE for Strawberry Marzipan since the discussion is Marzipan

I honestly don't remember where I obtained it, I have made it several times, we like it and I have made it for DH's potluck's at his work along with Bavarian Apple Tort. Here it is:

Strawberry Marzipan Bars



Heat oven to 350°F.

Crust Ingredients:

1 1/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
1/2 cup butter, softened


Filling Ingredients:

3/4 cup strawberry preserves
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 teaspoon almond extract


Glaze Ingredients:

1/2 cup powdered sugar
1/2 teaspoon almond extract
1 to 2 teaspoons milk

Step 1
Combine all crust ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs (1 to 2 minutes). Press onto bottom of greased and floured 8-inch square baking pan. Bake for 15 to 20 minutes, or until edges are lightly browned.
Step 2
Spread preserves to within 1/4-inch of edge. Combine all remaining filling ingredients in same mixer bowl. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Sprinkle filling mixture over preserves. Continue baking for 20 to 25 minutes or until edges are lightly browned. Cool completely.
Step 3
Stir together powdered sugar and 1/2 teaspoon almond extract in small bowl. Gradually stir in enough milk for desired drizzling consistency. Drizzle over cooled bars; cut into bars.
Makes 25 bars.

 
M, this is good stuff. The original Biermann's was located in this part of NJ and..

it was always a treat to visit their wholesale showroom.

Many years ago, before candy making products were commonly available, I wanted to make and give truffles away as Christmas gifts. In order to find a less expensive means of purchasing large quantities of good chocolate, I visited the Biermann plant. Mr. Biermann gave me the cook's tour and even offered me a job. Maybe I should have taken him up on it BG.

 
Yay! Great Find!

Marilyn, if you're going to have a surplus of Marzipan, there is a wonderful German Christmas cookie that is predominantly baked marzipan. If you want the recipe I'll look it up.

 
It's amazing what can be found at Amazon. I buy DH's formula from them--free shipping to AK.

 
Königsberger Marzipan for Amanda

500 g almonds, soak in cold water for 24 hours

Remove skins and let dry. When dry, grind in a nut grinder. Place in an enamel saucepan and add:

500 g conf. sugar
1 tbls. rose water
1/2 tsp. almond extract

(or carefully mix this up in the food processor, being careful not to overmix and make an oily almond butter)


Knead to a smooth paste. Cover and let rest 2 days at room temperature.

Place on low heat, stir paste until it comes away from the bottom of the pan. Allow to cool, then reknead one piece at a time and roll out to a thickness of 1/4". Cut out small rounds and hearts.

Roll out another oblong of paste twice as thick and cut thin strips 1/2" wide and moisten with rose water. Wrap strips around edges of cut out-shapes. Notch the tops, brush with rose water and bake until light brown on top shelf of oven at 250F. (about 8-10 minutes).

Brush with rose water again.

After cool, fill the centers with jam or icing:

500 g conf. sugar
1 tsp egg white
1 tsp lemon juice
1 tbls. rose water

Stir until smooth. Fill centers. Immediately decorate with candied fruits.

http://de.wikipedia.org/wiki/Bild:K%C3%B6nigsberger_Marzipan.jpg

 
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