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Lubeck Marzipan

By: APPLEKITCHEN  
"This Marzipan is a German specialty from the region of Lubeck, although it's believed to have Byzantine origins. This is great for making petit fours, filling chocolates and covering cakes."

Rating: This weblink has been rated 2 times with an average star rating of 2.0 Read Reviews (2)

Rate/Review | 85 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 1 pound
 

Ingredients

  • 3 egg whites
  • 8 ounces blanched almonds
  • 2 cups confectioners' sugar
  • 1 teaspoon almond extract
  • 3 drops any color food coloring (optional)

Directions

  1. Place the blanched almonds in the container of a food processor or blender. Process until finely ground, but do not make almond butter. Transfer the almonds to a medium bowl, and mix with egg whites, confectioners' sugar, and almond extract. Knead until the dough is smooth and uniform. If you have a stand mixer, use the dough hook attachment to mix. Divide into pieces and color as desired to make fruits, or whatever you desire.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 148 | Total Fat: 7.2g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2003 by X99ELLEDGE 
This marzipan had an okay taste. In my opinion, I would leave out the added almond extract.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2007 by anna_cornchild 
for my high school German class, we are having a Valentine's party and i am "trying" this... MORE

 
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