[Sca-cooks] Marzipan creations, like onions...

[Elaine Koogler]

How would adding a smidgen of almond oil help with the stickiness?

Kiri

Philip & Susan Troy wrote:

> Olwen the Odd wrote:
>
> >>
> >> For those who have worked with Marzipan before, I present a question:Is it
> >> easier and/or better to work with the almond paste or the homemade
> >> made-from-scratch? The recipe I have is the homemade stuff.
> >>
> >> Misha
> >
> >
> > Trust me Misha, opening a can of almond paste and mixing it with sugar and
> > rosewater is SOOOOOO much easier than blanching and grinding almonds and
> > THEN mixing with sugar and rosewater.  I do think the experience is worth it
> > though.
> >
> > Since I use 60 to 80 pounds of marzipan (at least) a year I would be
> > grinding almonds in my spare time and my sleep if I did not use the cans.
> > Olwen
>
> Olwen, have you investigated the almond flour sometimes found in Indian or Middle eastern markets? ISTR getting it for about $5 a pound (maybe less), mixing it with an equal amount of powdered sugar and enough diluted rosewater to moisten it all to a cohesive state when mixed and kneaded. It made an ever so slightly coarser version of marzipan, not especially sticky (there was just a hint of released almond oil, which combatted that). I suspect that what I ended up with was perhaps not quite as fine as a modern commercial product, but very possibly as fine, or very nearly so, as a hand-made period product. And then, how well my cost compares to your method, I have no idea.
>
> Adamantius
>
> --
> Phil & Susan Troy
>
> troy at asan.com
>
> "It was so blatant that Roger threw at him.  Clemens gets away with
> things that get other people thrown out of games.  As long as they
> let him get away with it, it's going  to continue." -- Joe Torre, 9/98
>
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