No. 2213 — Marzipan, Another Method
English historical translation of Molokhovets recipe No. 2213 from the 1901 Russian cookbook, retaining original methods and measures.
Scald, peel, dry and finely pound one pound sweet almonds including a few bitter almonds; sieve and pound coarse remains again with sugar.
Sift a pound sugar, mix with almonds and moisten with rose water, working quickly before the paste dries and crumbles.
Press into shaped moulds such as hearts. Place the moulds on a metal sheet, cover with an inverted sheet holding hot coals and bake.
For glaze pound a quarter pound or more sugar with a spoonful rose water or scented flower water for two to three hours.
Cool the cakes, coat with glaze, dry and pipe additional white icing patterns from a paper tube. Decorate spaces with fruit and jelly.
Alternatively make decorative borders from marzipan strips cut into fringed ribbons and surround the cakes.