To make the best Marchpane
To make the best March-pane, take the best Jordan Almonds and blanch them in warm water, then put them into a stone mortar, and with a wooden pestel beat them to pap, then take of the finest refined Sugar well searst, and with it Damask-Rose-water beat it to a good stiff paste, allowing almost to every Jordan Almond, three spoonfulls of sugar, then when it is brought thus to a paste, lay it upon a fair Table, and strewing searst sugar under it, mould it like leven, then with a rowling-pin rowl it forth, and lay it upon wafers wash'd with Rose-water; then pinch it about the sides, and put it into what form you please; then strew searst sugar all over it, which done, wash it over with Rose-water and sugar mixt together, for that will make the Ice; then adorn it with Comfets, guilding, or whatsoever devices you please, and so set it into a hot stove, and there bake it crispy, and serve it forth. Some use to mix with the paste Cinamon and Ginger finely searst, but I refer that to your particular taste.
(from The English Housewife)
- 150g blanched almonds
- 250g icing sugar
- 50mL rose water
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp ground ginger (optional)
- icing sugar and rose water, extra for icing
Blend all dry ingredients in a food processor, then add rose water gradually until it forms a stiff paste. You may need more or less rose water; use your judgement. The amounts of cinnamon and ginger given make a very mildly spiced marzipan; adding more may detract from the almond and rose flavours. I have also had some success with using home-made poudre douce (cinnamon, ginger, nutmeg, cloves) in this recipe.
Knead the paste on a pastry board sprinkled with some extra icing sugar. Your goal is to have a smooth, consistent paste that's firm enough to work with like clay.
Roll the marzipan out and cut it into shapes, mould it, or do as the recipe suggests and stick it to wafers with extra rose water. One quick and easy method for little bite-sized pieces is to roll it into sausages then cut into slices, but you can get as fancy as you like.
Make icing using a little extra icing sugar and rose water mixed to form a thin paste, then spread it over the marzipan with a spatula or other suitable implement. Decorate as you see fit.
Place on foil or paper-covered trays in a very very slow oven (I put mine on 70 degrees celsius, the lowest my oven will go) for approximately 3 hours. A little more won't hurt, but overnight may make it a little too dry.
The quantities given are enough for a little plate of marchpane for you and a few friends, and will work quite well in a home food processor. I usually make about four times this quantity in a given session, producing over 1.5kg of marzipan at a time. Simply blend in batches then add it all into one big ball for kneading.