299900 Tue Mar 01 16:33:25 -0800 2005 14 27 General Chowhounding Topics 0 1663995 This is one of those things that always seemed nicer to look at, done up in all those cute fruit shapes, than to eat. Are you supposed to have it with tea? Eat them by the boxful like cookies, with milk? Is it a Christmastime treat? Please explain how it's meant to be enjoyed. Tue Mar 01 16:33:25 -0800 2005 0 Danielle 1 1663997 I think by looking at it. Tue Mar 01 16:46:01 -0800 2005 1663995 0 Dennis S 1 1664003 Wow, it has never occurred to me that there are people who put marzipan in the same category as fruitcake. It's always been one of my favorite comestibles on this earth--I can remember as a little kid swiping them one by one from partially-eaten gift boxes until it became too obvious. I think they are generally served in a similar manner to petit-fours or other post-dinner sweets, with coffee and/or dessert drinks, but I will happily accept them anytime. And I would presume you could use marzipan (or nut paste) as an ingredient in many of the same contexts you might use nougat, e.g. as toppings, fillings, shells, etc. with appropriate adjustments? I would certainly be willing to try! Tue Mar 01 17:46:33 -0800 2005 1663995 0 PayOrPlay 2 1664046 And I thought I was the only one who was a childhood marzipan thief! One of my favorite family traditions at Christmastime was sitting around the table making marzipan fruits (and yelling at my little brother who was using the colored marzipan dough to make less-desirable shapes like worms). But as others have noted, it's definitely a love-it-or-hate-it taste. And yes, marzipan and almond paste is often a filling for baked goods. An old Italian bakery in San Francisco's north beach used to make a wonderful croissant that had an obscenely huge amount of marzipan filling. You also use almond paste to make Frangipane, which often is used in fruit tarts. Wed Mar 02 09:31:34 -0800 2005 1664003 0 JessicaSophia 1 1664006 In Spain, marzipan--mazapán in Spanish--is a Christmas/Three Kings treat. The best is made in Toledo. Also, there are filled marzipan "huesos de santo" (saint's bones) that appear around All Saints Day. Along with turron, polvorones, mantecadas...marzipan gets pulled out when guests come over during the holidays or along with nuts after dessert, during the long post-meal lingering period. I think think it goes well with sherry. Honestly, I've never had any good marzapan in the US, it's usually horribly stale and dry. In Spain, it is made with Marcona and largueta almonds--which are very rich--and produce soft, almost buttery marzipan. Tue Mar 01 17:57:38 -0800 2005 1663995 0 butterfly 1 1664007 I have always found it tooth-achingly sweet and cannot manage more than a little bit at a time. On the other hand I adore almond macaroons. Tue Mar 01 18:16:29 -0800 2005 1663995 0 Candy 2 1664024 This seems to be my night to be Little Miss Helpful as I just posted my source for marzipan and am now back with one for almond macaroons. Do you know Fralinger's, on the Boardwalk in Atlantic City? They have a website called jamescandy.com as well as a hard-copy catalog you can request. Their almond macaroons are big, moist, and perfect. They are mainly a salt-water taffy place and seem to do the macaroons as a sideline---they also have chocolate almond macaroons and coconut macaroons. Go to jamescandy.com. Tue Mar 01 20:47:41 -0800 2005 1664007 0 N Tocus 3 1664062 Thanks, I make my own almond macaroons. The recipe I use is at Epicurious and labled Pignoli cookies. They are heavenly. As the recipe says, you want the almond paste in a can (I use Solo brand) not the stuff in a tube that Odense markets. They keep well for several days in a tin, if they last that long. Wed Mar 02 11:48:35 -0800 2005 1664024 0 Candy 1 1664009 I've never been a big fan of marzipan fruits, which taste wierd to me, but dark chocolate-covered marzipan is one of my favorite things. Many European brands are much too sweet, I've found. See's Candies makes a particularly great version, Link: http://www.sees.com/home.cfm Tue Mar 01 18:41:56 -0800 2005 1663995 0 Caitlin McGrath 2 1664023 If you are a fan of chocolate-covered marzipan, consider the Elk Candy Company, 1628 Second Avenue, NY NY 10028. Phone is 212-650-1177, emsil is elkcandy@elkcandy.com. They have a website. "Logs" (formerly called "Dominoes") are pieces of marzipan covered with chocolate. "Potatoes" are balls of marzipan rolled in cocoa. Both are wonderful. Elk's New York City neighborhood used to be German (Yorkville) and they've been there for a long time---I started going there forty years ago and they were very old timers then---so they are legit marzipan experts. They make the best marzipan I have had anywhere, including in Europe. Tue Mar 01 20:41:22 -0800 2005 1664009 0 N Tocus 3 1664034 I live in NYC, so I'll definitely try Elk, thanks! Tue Mar 01 23:16:31 -0800 2005 1664023 0 Caitlin McGrath 1 1664011 No one has really answered your question! I suppose the answer is, that you enjoy it in the same way you serve/enjoy any other confection (i.e. bonbon or cookie) -- there are no "traditional" accompaniments or situations that I know of. Some people love it; some people really don't like it or don't "get" it. I don't think there is any way to serve it that would make you enjoy it more if you're one of the people who doesn't like it, although some versions are much better than other and it really should be fresh and moist -- a lot of marzipan that's imported from Europe, especially around the holidays, is stale. I agree with Caitlin that See's makes an excellent version dark chocolate covered version that's always moist. The RitterSport chocolate marzipan bars are pretty good, too. Tue Mar 01 19:18:04 -0800 2005 1663995 0 Ruth Lafler 1 1664027 I hated marzipan as a kid. The first time I bit into a chocolate covered marzipan from a box of assorted chocolates, I thought it must be some kind of cruel hoax and always avoided them after that. Shortly after we met, my wife planned to make a Christmas cake with marzipan and I objected. That's when I learned the source of my dislike from years ago - she explained that almost all commercial almond products (and many cherry flavored products) seem to contain a flavor extract made from oil of bitter almonds. To me (and her), it tastes horrible. Must be one of those genetic things. My wife makes delicious marzipan at home for special occasions, without oil of bitter almonds, and that makes all the difference. Tue Mar 01 21:12:40 -0800 2005 1663995 0 Chowvite 1 1664038 Luebecker (Luebeck, Germany) is supposed to be the best marzipan in the world. I love it. Wed Mar 02 00:26:34 -0800 2005 1663995 0 shoo-bee-doo 1 1664054 For those of you who, like me, are marzipan addicted, try the Crystal Almond Pound Cake in Flo Braker's The Simple Art of Perfect Baking. It contains 7 ounces of almond paste and is topped with a citrus glaze. It's truly outstanding, a snap to make if you have an electric mixer, and works equally well for desert, brunch or afternoon tea. Wed Mar 02 10:50:54 -0800 2005 1663995 0 JoanN