Making marzipan for the almond prize

It’s a rainy Boxing Day in Rome, but I had a nice long walk earlier. Armed with my police declaration form, I walked around the very quiet neighborhood. No police spotted, but lots of people with strollers and dogs. We are having a very nice Christmas, all things considered. It’s hard not being home, but interesting to see Rome this time of the year. The fresh pasta shop downstairs had massive lines (socially distanced) the last days before the 25th, with time slots to collect pasta orders. They had two small refrigerated trucks to store all the orders. Trays of tortellini, ravioli, mmm…… I collected my order of two small lasagnas, on Christmas Eve morning: one with salmon, and one amatriciana (tomato, guanciale). We are technically allowed two guests a day, but are being careful, so very little socializing now and the fridge has been stuffed (as have we).

On Christmas Eve one friend came over and we had a lovely evening. Bramble gin cocktails and smoked salmon paté (super easy, great recipe from the Guardian). Then Norwegian pinnekjøtt with mushy peas, red cabbage, potatoes, Christmas-spiced meatballs and Canadian meatpies with chutney. We never even made it to dessert (riskrem) or coffee and cookies. However, yesterday we had a bracing walk and an afternoon watching “Miracle on 34th Street” and managed to make a dent in the Christmas cookies. We made shepherds pie with leftovers, and finally had the riskrem.

Traditionally many Norwegians have risengrynsgrøt (rice porridge) on Christmas Eve, served warm with cinnamon, butter and sugar. A blanched almond is hidden in the porridge, and whoever finds it wins a small marzipan pig. The cold leftover porridge is mixed with whipped cream to made riskrem for dessert the same day, served with red cherry sauce, sometimes with a new almond added and a new marzipan pig prize (there were a lot of small children to keep entertained……). Here in Italy, they grow beautiful almonds and Sicily is famous for amazing marzipan. But could I fins any marzipan in Rome? No. Well, I only tried my neighbourhood, but eight shops later I gave up and made my own marzipan. Really not that hard.

Marzipan

  • 250 gr blanched almonds
  • 250 gr icing sugar
  • 1 raw eggwhite

If you need to blanch the almonds, do it the day before so they dry. I have a small manual almond grinder but a food processor would work too. Grind the almonds once alone, then mix with the icing sugar and grind again. Keep some of the dry mix aside ad you may not need it all, that depends on the size of your eggwhite (I had maybe 1/3 cup extra, it will be used in some dessert soon.) Add the eggwhite and knead firmly until you get a smooth firm paste. Voila! Homemade marzipan!

We have some silicon sheep molds crafted by my husband, and pressed the fresh marzipan into them.

Wrap well or stick in a plastic bag) and store in fridge, invert when needed and serve to the lucky almond-finder. This made plenty of marzipan, next time I would scale it down to 100 gr almonds. But the extra marzipan is now safely stored in the freezer labeled XMAS 2020 in case I have an urgent marzipan need.

I hope you are all having a good Boxing Day!

6 thoughts on “Making marzipan for the almond prize

  1. I’ve never made my own marzipan, and it does look quite easy to do. I get mine at the supermarket but only use it in stollen, which, oops!, I did not make this year having baked too many cookies…

  2. What a lovely prize, and so easy to make!

    True story from when I attended high school: Me and some classmates met to make and eat rice porridge, and true to tradition an almond was hidden in the porridge. Two of my classmates were determined to get the prize marzipan pig at all costs and so ate ten bowls of the stuff between them, before they gave up.
    They were both lying on the couch, sweating and making pitiful noises when one of their friends at the table held up the almond – he’d gotten it in the first bowl, but decided to keep quiet to see how determined they really were XD

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s