Best Marzipan Harvest Table Topper Recipes

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OMA'S MARZIPAN STOLLEN



Oma's Marzipan Stollen image

My German grandma made this stollen for us when we were young. I love its homey taste and how it reminds me of her and the German food she made. I often freeze this sweet bread once it's shaped into a braid. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning. -Abigail Leszczynski, Beauford, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 14

3 to 3-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/4 cups 2% milk
6 tablespoons butter, cubed
2 teaspoons grated lemon zest
FILLING:
1 can (12-1/2 ounces) almond cake and pastry filling
1 cup finely ground almonds
1 tablespoon 2% milk
1 teaspoon rum extract
GLAZE:
1/4 cup confectioners' sugar
1/2 to 1 teaspoon 2% milk

Steps:

  • In a large bowl, combine 2 cups flour, sugar and yeast. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a large bowl, beat almond pastry filling, almonds, milk and extract. Punch dough down; turn onto a floured surface. Divide into thirds. Roll each portion into a 15x6-in. rectangle. Spread each portion with a third of the filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long slide; pinch seam to seal. Place ropes on a parchment-lined baking sheet. Using a sharp knife, make a 1/2-in.-deep cut lengthwise down the center of each rope, stopping 1/2 in. from ends. Keeping cut surfaces facing up, braid ropes. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool. Combine glaze ingredients to desired consistency; drizzle over stollen.

Nutrition Facts : Calories 270 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 73mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

MARZIPAN



Marzipan image

A favorite for desserts and cake decorating, marzipan is a tasty, nutty treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 pounds

Number Of Ingredients 4

1 pound almond paste
1 box confectioners' sugar
1/4 cup light corn syrup
Vegetable shortening, for hands

Steps:

  • Combine almond paste, confectioners' sugar, and corn syrup in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.

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