Spanish Marzipan Recipe

It is a sweet treat made of almonds and sugar crushed with a mallet lightly toasted under the grill. In Toledo, you can find marzipan all year round, despite the widespread tradition in the rest of Spain of eating it at Christmas.

Ingredients

• 100 ml water
• 200 gr sugar
• 200 gr ground almonds
• 1 egg yolk
• bitter almond essence optional

Instructions

• Add the water and the sugar to a saucepan and bring to boil on a medium flame. Simmer for 4-5 minutes until the sugar melts forming a clear syrup.
• Add a few drops of bitter almond essence for more flavor (optional).
• Stir in the almosn flour and mix thoroughly until you get a thick dough. Continue cooking the mixture, stirring often to avoid burning. When it starts to come away from the sides of the pan transfer the mixture to a bowl and allow it to cool. Then place it in the fridge for about 1 hour. Chilling it will make it easier to knead.
• When you take it back out of the fridge the dough will have a thick and crumbly texture. Dampen your hands with a little water and begin taking pieces of the dough and shaping them into whatever shapes you prefer for your figuritas.
• Once all the figuritas de mazapán are done beat an egg yolk and use a pastry brush to brush the top of the figurines with the egg.
• Meanwhile preheat the oven to 210º C/ 410º F.
• Place the figuritas de mazapán on the grill on the top shelf of the oven and bake a for a couple of minutes (keep an eye on them and take them out once they become golden brown).
• Set them aside to cool and enjoy this delicious Spanish Christmas treat!