Spanish · Dessert
Spanish Marzipan Sweets
These Spanish marzipan sweets, known as mazapan, are a dense, chewy confection of finely ground almonds and sugar bound with egg yolk, briefly roasted to set a golden shell while the centre stays soft. A Christmas and All Saints' tradition from Toledo, they are simple in ingredients but entirely dependent on the almond-to-sugar ratio and a light touch in the oven.
$1
15 minsPrep
7 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
224Calories
5.6gProtein
12.6gFat
25.2gCarbs
20.9gSugar
2.4gFiber
3mgSodium
54mgChol
1.3gSat Fat
173mgPotassium
67mgCalcium
0.9mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Chufa
international
vegetarian
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
In a bowl, combine the ground almond flour and sugar-white, working them together with your fingertips until evenly blended.
2
Add the lemon zest and vanilla extract, then bind the mixture with half the beaten egg yolk, kneading briefly into a smooth, pliable marzipan paste that holds its shape.
3
Divide the paste into 4 equal pieces (roughly 22g each) and shape each into a small oval or roll between your palms, then press into or onto traditional ridged shapes using your fingers or the tines of a fork.
4
Arrange the shaped pieces on a lined baking sheet, spaced apart, and brush the tops lightly with the remaining egg yolk to give a golden sheen on roasting.
5
Roast in a preheated oven at 200C/400F for 6-8 minutes, watching closely, until the tops are just lightly golden in spots while the insides stay soft.
6
Remove from the oven and let the marzipan sweets cool completely on the tray before serving or storing, as they firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Almond Flour, finely ground
- 40g40g Sugar White
- 10g10g Egg Yolk, lightly beaten, for glazing
- 2g2g Lemon, zested
- 1g1g Vanilla Extract
