IngredientsBaking
Marzipanrohmassemarzipan paste
Blanched almonds and sugar, ground fine and worked into a paste. Two parts almond to one part sugar, which is why it tastes of almond rather than of sweet shop.
It sits inside Stollen, in Marzipankartoffeln, under chocolate and as a rope in Christmas baking.
Die Verwechslungthe mix up
In Mexico mazapán is the pressed peanut disc from De la Rosa. Peanut instead of almond, pressed instead of kneaded, and it crumbles at the first squeeze. It is no substitute.
Pasta de almendra from a baking supply shop comes closer, but it is built for modelling and covering. It usually carries much more sugar and much less almond.
Im Stollenin the Stollen
The rope down the middle should stay moist and taste of almond. Real paste does that, and it holds the moisture for weeks.
A sugar heavy decorating paste behaves differently: it runs in the oven, leaves a sticky sweet seam and dries to a hard band. The Stollen tips over into sweet.
Selbst machenmake it yourself
Scald the almonds, slip the skins off, dry them well and grind them very fine. Knead with half their weight in icing sugar and a few drops of bitter almond flavouring.
Almonds are everywhere. Keep the paste cold and tightly wrapped, otherwise it dries out and will not shape.