Marzipan-msg 7/25/10

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available. Mostly you can buy his in blocks of 250 grams, but sometimes you

will find larger rolls wrapped in plastic of 400 grams weight. Do not mix

this up with "Persipan" which is sold in the same form but consists not of

almonds but of peach and apricot kernels. As this contain only almonds and

sugar, sometmes you might want to add flavouring (Rosewater) and of course

it is much easier to work with this as due to the high content of almonds

additional Sugar or eggwhite can be added without spoiling the taste.
At the moment uch a 400g roll is around 3.99 €. In Munich I would suggest

the Walmart or similar larger department stores as there the turnover

guarantees fresh quality. You might want to make sure that importing such a

Quantity back into the US does not cause any problem.

Other sources like the already mentioned "Hamberger" (a Wholesale

Distributor for cooking articles, mainly doing business with Restaurants and

caterers) might not have Marzipan on sale all the time, there it might be

necessary to pre order the product, which is then available in batches of 10

- 25 kg only (intended to be sold to patiseries, bakeries et. Al.
If you happen to know a baker here in Munich, just contact him and let him

do the ordering through his sources, as this is the easiest method to get

hands on such large quantities. But then exporting might be even harder as

this will be a fresh product in a cartonage without proper labeling for any

US customs officer, looking (and smelling) very suspicious like Semtex (some

exlosives from Eastern Europe, smelling like Bitter almonds and as well

Unfortunately I will not be in on the weekend in question as I would

otherwise have offered my assistance in this.

My best regards

(Living in Munich and having the pleasure to cook a Medieval Feast on that

Weekend in a Kitchen dated back from 1587)
> elaina wrote:

>> i will be in munich for the weekend over the 12-13th of december and

>> want to buy marzepan. does anyone have any specific ideas where to go

>> o a specific shop to recommend. i'm not looking for some little bit to

>> munch - i'm looking for 5 or 10 kilos to take home to use for 12th

>> night.


> hmm, I never had to buy that much... if you'd stay longer, you could

> probably try a wholesalemarket like Hamberger (Friedensstr. 16), but I

> found a sweet-wholesale market in Rosenheim, some 100km south-east of

> Munich:

> Richard Fohlmeister

> Austrasse 3

> 83022 Rosenheim



> You should also consider that Germany doesn't yet belong to the civilised

> world and so most stores are closed on weekends.

> kai

Date: Fri, 21 Oct 2005 06:46:37 +0200

From: Volker Bach

Subject: Re: [Sca-cooks] Another Marzipan Question

To: Cooks within the SCA

Am Freitag, 21. Oktober 2005 04:34 schrieb CLdyroz at

> Has anyone ever put flavorings in it, such as mint?

> (I would think that crushed mint would give you a delightful green

> color-and a good taste...and a good breath-freshener )

> But, would this have occurred? (to add flavorings, I mean-not just

> mint)
I can't think of any specific instance of recipes telling us to put flavouring

*into* marzipan, but Balthasar Staindl has recipes for marzipans made with

spices or confits on top, and there are some recipes that include

spices and raisins.

Date: Tue, 6 Dec 2005 23:05:58 +0100

From: Volker Bach

Subject: Re: [Sca-cooks] marzipan advice

To: Cooks within the SCA
Am Dienstag, 6. Dezember 2005 22:03 schrieb elisabetta at

> I am making a sutlity (ok, I can't spell that word) for EK 12th Night. The

> current idea is to do a hunting scene with marzipan and cake.


> I have worked with store bought marzipan, but have never made my own,

> which I am assuming is cheaper.
Depending on how extortionate the prices for almonds are, you may be in for a

surprise. I can get 200g marzipan for the price of 100g ground blanched

almonds retail ATM here. Yes, it gets cheaper if you blanch them yourself,

but the labour involved is very wet, tedious, and unpleasant.

> So I have many questions:


> Is it cheaper to make marizipan and how do you do it?

Several ways. You need to get (or make) ground blanched almonds, the finer the

better. Then you either mix them with powdered sugar and add a little liquid,

or mix them with hot sugar syrup. Either way gives you a malleable mass,

though the 'cold' method stays malleable for longer and is easier to work

with. I have tried grinding in the food grinder and food processor, and

neither was very satisfying. If you can get pre-ground 'almond paste', you

can save yourself a lot of bother, but it's hard to get here.
> Can you buy commercial marizpan at bulk?
I'm sure you can, but don't ask me where. I only know addressse for

Germany, and they can't legally sell to non-business customers.

> Is there something else I can substitute for marizpan that is

> period (sigh, no chocolate clay)? How long does marizpan last in

> and or out of the fridge?
Weeks, even months. If it hardens out a bit, almost indefinitely. Marzipan

doesn't get mouldy if stored in a cool, dry place. I've eaten a marziopan

bunny that was three years old without undue effect.

Date: Tue, 6 Dec 2005 16:18:26 EST

From: KristiWhyKelly at

Subject: Re: [Sca-cooks] marzipan advice

To: sca-cooks at
You can get almond flour here in our stores, Wegmens, Giant, Wholefoods. It

runs 5-8 per pound. And I've seen it advertised on line for low

It makes a nice almond milk.

Date: Fri, 9 Dec 2005 09:17:47 -0500

From: "Elise Fleming"

Subject: [Sca-cooks] Re: Marzipan-filled fried chicken

To: "sca-cooks at"
Hah! Don't laugh too hard! There is a marzipan chicken recipe that I made

back in the early 90s. I believe it's from the Anonymous Andalusian

cookery book that His Grace Cariodoc has in his Collection. If memory

serves, it contained marzipan (almonds and sugar) and finely shredded white

chicken meat, formed into patties. I _think_ it was baked but don't recall

where I put the recipe. My then-teenage son said it was "weird", but he

ate several.
Alys Katharine

Date: Tue, 10 Oct 2006 21:58:39 EDT

From: Devra at

Subject: Re: [Sca-cooks] rose things

To: sca-cooks at
Rose things - you can make roses out of marzipan. Cut a long, narrow

rectangle, roll it up loosely, pinch at the bottom - eh violet! er -

eh, rose! Also you can make roses such as seen on birthday cakes - make a teardrop center, stick a toothpick coated in Crisco into the fat part, cut out petals and layer them on, starting very tight and widening out
Yes, this is a very incoherent description, but the Wilton cake books and

decorating books give much better ones. Fondant also works for this,

but that's awfully late...

Date: Wed, 11 Oct 2006 12:25:04 -0500 (CDT)

From: Cat Dancer

Subject: Re: [Sca-cooks] Roses was Late SCA-Period Sweets?

To: sca-cooks at
>> Theme wise

>> there's this book Sugar Roses for Cakes

>> by Peck, Tombi; Dunn, Alan; Warren, Tony

>> which contains virtually every kind of rose decoration that can be

>> applied to a cake, as well as sugar roses in bouquets, sprays,

>> posies, and for table arrangements. Sugar Roses for Cakes includes

>> templates and features collections of all different kinds of roses:

>> wild, climber, rambling, traditional varieties and the various

>> modern roses, from full blown modern blooms to delicate, five-petal

>> wild roses.


> Hmm, if these are modern frosting type roses, i don't think i'd have

> the skill, and i'm trying to make things mostly historical.. but i

> could make them of colored marzipan. I'll see if the library has it...

Actually, it's about making sugarpaste or gumpaste flowers. (I have other

books about sugar flowers by Tombi Peck) I can say with full conviction

that it takes practice to achieve the level of realism in the book. Lots

of practice, depending on how good you are with your hands. Also the

techniques are mostly modern, but you could probably use them as a

jumping-off point for making your own sugarpaste or marzipan roses.

It's the sort of work I'd love to devote my life to, if there were a good

way to do it.

Margaret FitzWilliam

Date: Fri, 13 Oct 2006 19:40:24 -0400

From: "Phil Troy / G. Tacitus Adamantius"

Subject: Re: [Sca-cooks] pistachio marzipan?

To: Cooks within the SCA

On Oct 13, 2006, at 5:46 PM, Stefan li Rous wrote:
> 'Lainie mentioned:

> "Lessee what I can remember... Gyngerbrede, shortbread,

> marzipan, pistachio marzipan, White Torta, candied orange peels,

> apricot

> roses, some almond and honey candy..."


> "pistachio marzipan"? I assume, since you also mention just

> "marzipan" that this is marzipan made using pistachios, rather than

> almonds?

I forget where I've seen this, but I definitely have seen a reference

to [a] marzipan alternative[s] in earlyish period based on either

pignoles, or pistachios, or both (separate entities, that is, if

both). I know Chiquart mentions pine nut paste as an ingredient in

his Tourtes of Parma, but doesn't define it or give a recipe for it,

and I STR (but could be wrong) that pistachio "marzipan" is mentioned

somewhere. If nowhere else finely ground pistachios appear in one or

more of the Teste de Turte recipes.

Okay, after searching the inner depths of assorted hard drives (I had

a major, catastrophic partial data loss a few weeks ago when the

250GB backup drive, almost full, died on me), I find a reference to

an actual marzipan variant called pignolat, made more or less as

marzipan is, using pignoles, sugar, and rose water, in that 15th-

century Milanese Wedding feast account found among, IIRC, the papers

of Nostradamus.

Date: Sat, 14 Oct 2006 07:49:58 -0400

From: "Elise Fleming"

Subject: Re: [Sca-cooks] Pistachio Marzipan

To: "sca-cooks at"
Greetings! I had _thought_ there was mention of pistachios being used for

marzipan in the Anonymous Andalusian cookbook, but a quick scan of where I

thought I had seen it doesn't show anything like that. That doesn't mean

it's not there but I don't currently have the time to read the cookery book

in detail. However, I _think_ that the Andalusian has "masapan" or

"mazapan" with pistachios.

Alys Katharine

Date: Sat, 14 Oct 2006 17:57:15 EDT

From: Aldyth at

Subject: Re: [Sca-cooks] pistachio marzipan?

To: sca-cooks at
adamantius.magister at writes:
I forget where I've seen this, but I definitely have seen a reference

to [a] marzipan alternative[s] in earlyish period based on either

pignoles, or pistachios, or both (separate entities, that is, if

both). I know Chiquart mentions pine nut paste as an ingredient in

his Tourtes of Parma, but doesn't define it or give a recipe for it,

and I STR (but could be wrong) that pistachio "marzipan" is mentioned

somewhere. If nowhere else finely ground pistachios appear in one or

more of the Teste de Turte recipes.
I found this reference with a recipe for pistachio marzipan, and have

asked for the original. Ideas?


Date: Sun, 25 May 2008 14:44:16 -0400

From: "Robin Carroll-Mann"

Subject: Re: [Sca-cooks] Walnut Macaroons - peri-oid recipe

To: "Cooks within the SCA"
There's a walnut marzipan in the Anonymous Andalusian. Though I

suspect Urtatim already knows that...

Brighid ni Chiarain
On May 24, 2008, at 9:45 PM, Lilinah wrote:

<<< Also, i've read about people making macaroons with different nuts -

besides almonds or walnuts, they tried pecans (New World) or

hazelnuts, replaced weight for weight. I suspect it could also work

with pine nuts or pistachios. >>>

Date: Thu, 11 Dec 2008 15:12:18 -0500

From: silverr0se at

Subject: Re: [Sca-cooks] A question about dates and marzipan

To: sca-cooks at

<<< Is there any textual evidence for almond- or marzipan-stuffed dates in period? I've run across a modern reference to them as a "traditional Scottish treat" (for what that's worth), but it got me to wondering.
Talana >>>
Martino has marzipan-stuff fava beans - the bean is carefully removed from its skin and replaced with marzipan.
Sort of like those "lima beans" you made, Selene, for a lima-hating Duchess we know.

Date: Thu, 11 Dec 2008 15:57:40 -0500

From: "Elaine Koogler"

Subject: Re: [Sca-cooks] A question about dates and marzipan

To: "Cooks within the SCA"
There is also documentation for marzipan-stuffed dried source

was the Madrone Culinary Guild, who obtained it from the "Babarnama" or

"Memoirs of Babar", one of the Mughal Emperors in the 16th century. The

name of the dish was Subhani, and it's absolutely to die for!!

On Thu, Dec 11, 2008 at 3:12 PM, wrote:

Martino has marzipan-stuff fava beans - the bean is carefully removed from

its skin and replaced with marzipan.
Sort of like those "lima beans" you made, Selene, for a lima-hating Duchess

we know.
Renata >>>

Date: Mon, 21 Dec 2009 12:43:14 -0500

From: Elaine Koogler

To: Cooks within the SCA

Subject: Re: [Sca-cooks] Marzipan question

<<< I purchased a tin of almond paste from NutsOnline (thank you it arrived

slow but in good shape) and last night mom and I went to turn some of it

into marzipan. It very quickly turned oily in my hands. I was adding

powdered sugar and a little rosewater. I was only kneading it by hand, not

using any machinery, and I dont think my hands were that hot, though I do

run warm.

Gwen Cat >>>
Have you tried dipping your hands into orange juice? Seems that does keep

it from being so sticky...not sure whether it would help with the oil.


Date: Mon, 21 Dec 2009 11:58:00 -0600 (CST)

From: "Pixel, Goddess and Queen"

To: Cooks within the SCA

Subject: Re: [Sca-cooks] Marzipan question
When I did the wedding cake fruits, I did the same thing--dry food color

mixed with vodka, then they got painted with confectioner's glaze

(food-grade shellac). Any of the ones in the pictures that are very shiny

have already been glazed.
As for sticky, IIRC my marzipan recipe uses egg whites, icing sugar, a

dash of rosewater, and some corn syrup (no, it's not period, neither was

the cake).
Margaret FitzWilliam
On Mon, 21 Dec 2009, Kathleen A Roberts wrote:
Susan Lin wrote:

<<< Or, I'll make my figures (usually fruit) and then use luster dust

to "paint" them. I can get the colors pretty realistic that way. >>>

The few times I have done marzipan, I used dry food color and mixed it with

alcohol (booze, that is) and painted it like I was painting a picture, rather

than kneading color in.
My latest passion is the edible silver and gold dust you can either

reconstitute (booze again, hmmm... a theme....) and paint or you can just dust

I put a bit (goes a long way) in a baggie with some 1 inch gingercookie stars

and shook, and it was just beautiful. Far prettier than if I had painted them

Cailte >>>

Date: Mon, 21 Dec 2009 12:47:01 -0600

From: "otsisto"

To: "Cooks within the SCA"

Subject: Re: [Sca-cooks] oily marzipan Vol 44, Issue 69
From a friend who has worked with marzipan but not in SCA:
If sticky, use cornstarch or arrowroot.
If oily, use a paper towel and blot it.
If using a mold, one should freeze the filled mold for easy removal (do not

dust the mold with cornstarch).

If making from scratch, after mixing the ingredients together place in

Ziploc freezer bag and place in frig for about a month. Then take is out and

knead it. If it becomes oily you may have kneaded it too much or the kitchen

is to warm. Try to knead it on a cool surface but not cold.

If your marzipan is to stiff you can add corn syrup or honey in very small

amounts to soften it. Note that this will change the flavor a bit. If the

marzipan is too soft (which she has never had this problem) she has been

told that she could add fondant to it, a 2-1 ratio of marzipan to fondant.

The glaze she has is standard

2T light corn syrup, 1/4 cp. water

Mix together in a sauce pan and heat to boiling till the corn syrup has

dissolved or basically has integrated into the water. Cool, brush on

marzipan fruits.

Date: Mon, 21 Dec 2009 13:22:25 -0600 (CST)

From: "Pixel, Goddess and Queen"

To: Cooks within the SCA

Subject: [Sca-cooks] Marzipan fruits, edible glaze, etc.
In no particular order--
The glaze I used is an edible shellac made by CK Products. It was long ago

enough that I don't remember who I bought it from--some online cake

decorating supply place.
This is the stuff:
I used it because the wedding was in October and I spent the summer making

fruit that I wanted to stay nice and not dry out or mold or anything. Also

it made them shiny.
As for the fruit, I used a combination of newly purchased dry color and

some that I already had, of various brands. I don't know that one is

necessarily better than another in this particular case. Color effects

were accomplished by a combination of colored marzipan (using gel color

rather than powdered for consistency's sake) as a base and then layers of

color. Some of it was dry pigments mixed with vodka to form a paint, some

of it was dry color dry-brushed on with a stiff boar-bristle paintbrush,

and some of it was gel color. For accents I did a few fruits with "gold"

luster dust mixed with vodka and then glazed them once dry. actually shows the

process pretty well--there are completed unpainted fruits drying a little

waiting to be painted gold, there are painted and glazed fruits including

two of the gold ones, and the glaze and thinner are in the background

along with my shaker of icing sugar and my plastic water glass. The fruits

are on toothpicks stuck into that block of green foam.

Stems and blossom ends were done mostly with cloves. It was a lot of fun,

but it took a lot of time. Also the cake made my kitchen smell like

chocolate for three weeks. Ugh.
Margaret FitzWilliam

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