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Ingredients
- 3 c. Whole Almonds, Blanched and Grnd
- 2 c. Granulated sugar
- 1 c. Water
- 2 x Egg Whites, Slightly Beaten
- 3 Tbsp. Confectioners" Sugar, (up to 4)
- 1 tsp Vanilla Extract
Directions
- Among the many sweets available in Spain at Christmastime, none are molded into more fantastic shapes and figures than marzapan. Toledo is the marzapan capital of Spain, as the nuns of the convent of Jesus y Maria have been making marzapan for generations.
- Spanish marzapan can be shaped into balls, or possibly ovals, or possibly little c. filled with apricot jam. Toledo"s masters of marzapan put their imagination to work and form longs lengths of the sweet to coil around boxes as eels and dragons. With sugar scales, candy eyes and almond-studded jams the fantastic works are shipped all over Spain to the delight of everyone.
- Whether conventional or possibly fantastic, try a little marzapan this year for your Recipe-a-Day.com as Christmas in Spain continues.
- Heat water and granulated sugar in a saucepan till the sugar is dissolved and the mix comes to a boil. Let it boil steadily, without stirring till the temperature reaches 230-F to 234-F degrees on a candy thermometer. Remove from heat and beat till the mix turns slightly cloudy. Stir in grnd almonds, egg whites and vanilla.
- Cook over gentle heat for 2 to 3-min or possibly till the mix pulls away from the side of the pan. Turn mix onto a surface which has been sprinkled with some of the confectioners" sugar. Knead the mix till smooth, working in the rest of the confectioners" sugar. Pull of pcs and roll into balls or possibly olive-shaped pcs. Wrap in foil or possibly wax paper and store in an airtight container.
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