[Sca-cooks] Re: Marchpane base....

[johnna holloway]

I'd make wafers using a krumkake iron as those
tend to be thinner than the wafers made
using the various pizzelle makers. These can
be quite delicate. The other option I have seen for
these is to use a base of edible rice wafer paper.
That would save making the wafers. Depends on how many
you plan to make and how they are to be kept. These
don't do well at all if it's humid.

Johnnae llyn Lewis  Johnna Holloway


> Also sprach Sue Clemenger:
> >Hey, gang!
> >I'm thinking about doing marchpanes in the near future.  IIRC, they're a
> >wafer or cookie base with a thin bit of marzipan baked on top?
> >What would be a good kind of cookie to use as a base? Ideally, I'd like
> >something fairly innocuous.  And period, of course! <g>
> >--maire, in drippy northern Artemisia

> "Phil Troy/ G. Tacitus Adamantius" wrote:
> > The ones I recall that specify a base (Welserin, I think?) mention
> using wafers, possibly pretty similar to the commercial wafers you
> can get in German import/food stores. These are kind of like the
> stuff ice cream cones are made of, only flat (thinner and less rich
> than, say, a modern pizzelle recipe). There may be other versions
> that call for a tart coffin, or to be baked in a pie dish, anyway.
> > Still others are baked on squares of paper or parchment, which is
> common in later period for several different kinds of biscuits.
> > I don't remember any that call for a substantial cookie base with a
> small amount of marzipan, though.>
> Adamantius