Toasted Marzipan

I first tasted marzipan while traveling in Toledo, Spain. I purchased a box from a gift shop at a convent, whose nuns have been making treats for centuries. To me the candy tasted heaven sent. I’ve had a love affair with it ever since.  Their bite-sized shape makes them perfect to have a couple (or a few) with coffee or tea. I enjoy making them around this time of year as the nuns originally created them to be a Christmas treat. Luckily, marzipan is very easy to make and is naturally a gluten-free and dairy-free treat.

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Toasted Marzipan

Author: Erica Leazenby, MD
Servings: 48 bite size pieces
Total time: 30 minutes

Ingredients:

• 2 cups almond meal

• 1 cup cane sugar, puréed to form powdered sugar*

• 1 large egg, white and yoke separated

• 1/2 teaspoon almond extract

Directions:

1. Puree the sugar in a blender until it is the consistency of powdered sugar. This will help the sugar incorporate into your dough and prevent the candies from having a gritty consistency.

2. Combine the almond meal, sugar, egg white and extract in a mixing bowl. Stir the ingredients until they start to form a dry dough. Use your hands to finish kneading the ingredients into a firm ball. The warmth of your hands helps the dough come together.

3. The dough will be the texture and consistency of a firm playdough. This is where the fun begins. Form the dough into bite size shapes of your choice. I like to use silicone flower molds, but simple ovals or small logs decorated with lines from a knife, fork or toothpick also look nice. Be sure to press the dough firmly in the mold if using. Once formed, turn the dough out of the mold and set the formed pieces on a cookie sheet and set aside.

4. Once all the dough has been formed into shapes, prepare an egg wash. Add a splash of water (1-2 tsp) to the reserved yoke. Beat it well until it is a thin consistency. 

5. Preheat the broiler of your oven. (I use the low broiler setting on my oven. If your oven only has one setting I recommend using the middle shelf of your oven for toasting rather than the upper shelf.)

6. While the oven is heating, use a pastry brush to apply a thin coat of egg wash to each candy. 

7. After brushing each candy, place the baking sheet on the top shelf of the oven and leave your oven light on. Toast the candies for 30-60 seconds or until the tops are golden brown. DO NOT leave your candies unattended. They burn very quickly. 

8. Allow to cool and enjoy.

*You can use alternate types of dried sugar like coconut or demerara, but the marzipan will be darker in color. This is one of the few times I use white sugar in my kitchen. Regular powdered sugar can be used, however commercially available powdered sugar contains corn starch and should be avoided if you are trying to avoid corn or grains.

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