March Bread

Marzipan or almond paste (German: Marzipan; Spanish: mazapán; all derived from the Latin: martius panis, ‘March Bread’) is a traditional confection in several European countries, notably France, Italy and Germany, as well as marginally in other Mediterranean countries. It is sometimes used in the preparation of traditional cakes such as Christstollen, a German Christmas cake with candied fruit.

The recipe I'm sharing is entirely vegan, without egg whites, and made only from natural, unprocessed ingredients. It's quick and easy to make and will allow you to craft beautiful edible decorations for your Yule log or simply as treats and gifts.

Ingredients

- 100 g blanched almonds
- 70 g xylitol
- 20 ml water (or coloured juice)
- spirulina, red currant or red beet (as food colouring)

Instructions

Grind the almonds into a fine powder using a food processor.

Mix in xylitol, then gradually add water. Knead thoroughly to obtain an elastic dough, which you can then shape as desired.

If you want to colour your almond paste with something other than powder (spirulina, turmeric), use beetroot (or redcurrant) juice instead of water. As with paint, adjust the amount according to the desired intensity.

You may store this dough, wrapped in cling film in an airtight container, in the refrigerator for about a week.

NOTE: Traditionally, you're supposed to use icing sugar, but I find it too over-processed. since birch sugar has a higher sweetening value, if you wish to use icing sugar, add 30% more than indicated.

© La Pensine Mutine. All rights reserved. Reproduction prohibited.

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