No. 2788 — Marzipan, a Third Method

Scald, peel and dry 1 pound (3 glasses) of almonds, then grate them. Powder and sieve 1 pound (2 glasses) of sugar and mix thoroughly with the almonds. Add ½–⅔ glass of rosewater, work the paste, cover and leave overnight.

Knead for another half-hour the following day, add 3 drops of rose oil, and roll or press into a sheet about half a finger-width thick. Cut the cakes into shapes and make a fairly high rim around each from the same paste.

Place the cakes rim-side down on clean smooth wooden boards. The original describes a period baking technique in which a broad inverted saucepan holding hot coals above its base covers the cakes until the rims become lightly browned and the paste white.

Remove the cover, apply a fairly fluid rosewater icing (No. 2058), cover again briefly to dry it, and garnish the finished cakes with fruit or preserves.