What Can I Do With A Pound of Excellent Quality Marzipan (and what exactly is the difference between almond paste and marzipan)
At a Danish bakery I picked up one pound of excellent homemade marzipan, the same thing they use in their tasty baked goods. In the back of my mind I was thinking of a cake that uses almond paste. After I got home I realized they aren't really the same thing. So, what should I do with it?
My understanding is that most commercial almond paste you can buy today in the states has a much higher amount of almonds in it, about twice as much, than marzipan. However I believe I heard Nigella say on one of her shows that this is not the case in Europe/England.
This is a great article that I bookmarked a few years ago. I found it when researching recipes for almond croissants. Most recipes said to use the paste as it has much stronger almond flavor and better texture.
The only thing I know to do with marzipan is candy. Hope you get some good ideas!
I have iced cakes with it, thinned with egg white. Particularly fruit cakes. And of course make little marzipan fruits with it.
If you want to save some, I think you could probably freeze it in tupperware.
Also, you could make cute little critters for easter! :)