No. 2787 — Marzipan, Another Method

Scald, peel and dry 1 pound of sweet almonds, including a few bitter almonds according to the source. Pound finely and sieve. Re-pound any coarse pieces with sugar. Powder and sift 1 pound of sugar, combine with the almonds and work the paste thoroughly, moistening with rosewater.

Quickly press into shaped moulds, such as heart shapes, while still moist enough not to crack. Arrange the moulds on a metal sheet. In the original method a second domed sheet is placed above with glowing coals on it to bake by radiant heat.

For icing, pound ¼ pound or a little more of sugar and mix with 1 tablespoon of rosewater or the aromatic liquid called 'pois de senteur'. Rub with a spoon for two to three hours. Once the cakes have cooled, coat with this icing and dry gently in an oven.

Pipe additional white icing in decorative patterns from a paper cone, filling the spaces with fruit, jelly and other garnishes. Alternatively form a raised ornamental rim from the same marzipan dough using a special machine, or score thin pastry strips to resemble ribbon and lay around each cake.