By Sharon Hudgins • Photographs Courtesy Sharon Hudgins

At this time of year, almond paste and its sweeter sibling, marzipan, have starring roles as traditional holiday treats in many European countries, from the Baltic to the Mediterranean, from the Atlantic to the Volga River. Malleable marzipan usually takes center stage, costumed as countless confections covered with chocolate or caramel, or in other roles where it’s tinted with edible food colors, or infused with flavors from alcohol to jams to licorice. Less flamboyant almond paste works more behind the stage, serving as an essential ingredient in many holiday dishes from cakes and cookies to puddings and ice cream.

It’s easy to make your own pretty little marzipan “fruits” at home, as decorations for fancy cakes or as gifts for family and friends. Telling you how, in words, would take more space than I have in this food column. But if one picture is worth a thousand words, then a video showing you how to craft these edible beauties is a treasure indeed. That’s why I highly recommend the short video on Hilah Johnson’s blog: https://hilahcooking.com/how-to-make-marzipan-fruits/.

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