ggs, chopped apples, almond meal, marzipan, raisins, rum, cinnamon, and almond
iqueur and set aside. Knead marzipan with 2 tbsp liqueur then
5x30cm (18x12inch). Roll out the marzipan to the same size and
rectangle.
Roll the marzipan into a sausage shape and
ightly floured surface. Roll the marzipan into a rope and place
ool.
Beat the sugar, marzipan, vanilla extract, 1/3 pound
ock solid.
For the marzipan:.
Keep a saucer (or
Slice the Stollen thinly and spread one side
br>Stretch and roll the marzipan into a rope just as
Prepare 1/4 recipe Deluxe Rolls.
When dough is light, turn out on board and knead in 1/4 cup raisins or currants.
Pat out into a circle, about 7-inches in diameter.
Brush with melted butter.
Crease and fold like a Parker House roll.
Brush with melted fat.
Cover and let rise about 1 hour or until doubled in bulk.
Bake in moderate oven (375\u00b0) for 25 to 30 minutes.
While still warm, brush with confectioners frosting; sprinkle with chopped nuts.
repared baking sheet.
Place marzipan between 2 pieces of plastic
Grate the marzipan on a box grater.
Combine almond flour and agave nectar in a blender; blend until mixture begins to form a ball on the blade, scraping sides if needed, 1 to 2 minutes. Refrigerate until marzipan is firm enough to roll, about 1 hour.
Combine dates, hazelnuts, and cocoa powder in a blender; blend until truffle texture is smooth, 1 to 2 minutes.
Roll marzipan into a long rope. Flatten into a thin sheet using a rolling pin. Roll truffle into a long rope; place in the center of the marzipan sheet and roll up to seal. Cut the roll into 3 pieces.
ough on prepared pan. Roll marzipan to a 9-inch circle
Roll marzipan into 24 small balls. Stuff one ball of marzipan into opening in each apricot where pit was removed. Press apricot closed, flattening slightly.
Melt candy melts as directed on package. Dip each apricot halfway in melted candy. Place on waxed paper. Let stand about 5 minutes or until candy coating is set.
Make a horizontal slit in each date (do not cut all the way through) and remove the pits.
Knead marzipan with a few drops of rosewater or orange blossom water, if using.
Stuff each date with marzipan, and top with a walnut half.
Store in an airtight container in the refrigerator for up to 2 weeks.
ntil very fluffy.
Cube Marzipan and soften in microwave (about
he batter.
Mix chopped marzipan and chocolate chips in a
br>To make the marzipan hearts, knead the marzipan with the powdered
mango slice. Meanwhile, knead marzipan, powdered sugar and food coloring