How long does Toledo marzipan take to make?

It takes about 159 minutes in total.

Which allergens does Toledo marzipan contain?

It contains eggs and tree nuts. Always check the labels of the products you use.

How long does Toledo marzipan keep in the fridge?

Up to 4 days in the fridge, in a closed container. It can also be frozen.

Toledo marzipan

Name: Toledo marzipan
Cook time: 159 min
Total time: 159 min
Yield: 12
Cuisine: Spanish
Ingredients: 320 g Icing Sugar; 1 u Egg White; 400 g Almond Flour; 2 u Egg yolk

Mazapán

Medium

Contains allergens

HuevosFrutos de cáscara

Author: Equipo Cocinoa
Preparation time: 3 hr
Servings: 12

Summary

A medium-difficulty recipe for 12 servings. It takes about 159 minutes to make. It is vegetarian, gluten-free and dairy-free.

Toledo-style marzipan figures: very finely ground almonds and sugar bound with a little egg white, shaped by hand, brushed with egg yolk and browned in the oven. An easy Christmas sweet that you make a day ahead.

Ingredients

12 servings

320 g Icing Sugar
1 u Egg White (or 2 to 3 tablespoons of water)
400 g Almond Flour (from raw blanched almonds, very finely ground)
2 u Egg yolk (for glazing)

Instructions

Sift the icing sugar into a large bowl, add the ground almonds and mix well with your hands, breaking up any lumps.
5 min
Lightly beat the egg white with a fork and add it a little at a time, kneading, until you have a smooth, firm, pliable paste that does not stick to your hands. Stop as soon as it comes together: overworked, it warms up and releases oil.
10 min
Shape it into a block, wrap it in cling film and chill it so it sets and is easier to model.
60 min
Cut off pieces of 15 to 20 g and shape them into little fruits, fish, shells or crescents, marking the details with a small knife or a cocktail stick. Place them on a tray lined with baking paper as you go.
40 min
Leave the figures uncovered at room temperature overnight, for 10 to 12 hours, until the surface feels dry to the touch.
Heat the oven grill to 220 °C, top heat only. Beat the yolks with a few drops of water and brush just the tops of the figures with a fine brush.
10 min
Put the tray near the top of the oven and grill them, without taking your eyes off them, until the tips and raised details are golden; the bases should stay white.
4 min
Take them out and let them cool completely on the tray before storing: while warm they are soft and lose their shape.
30 min

Notes

Makes about 40 figures of 15-20 g. Toledo marzipan, which has protected geographical indication, has been linked for centuries with the kitchens of the city's convents, and at Christmas it sits on every sweet tray in Spain alongside turrón and polvorones, from Christmas Eve to Epiphany. The secret is the proportion: there should be more almond than sugar, and the almonds must be raw, blanched (Marcona if you can find them) and very finely ground. If you grind them yourself, do it with the sugar and in short bursts, because if they heat up they release their oil and the paste turns greasy. If the paste cracks as you knead it, add a few drops of water; if it sticks, a little more icing sugar. Keep the shapes simple: little fruits, fish, shells, crescents or small coiled eels, marking the details with the tip of a knife or a cocktail stick. Drying overnight forms a thin skin so they keep their shape in the oven; they brown only on top and in a few minutes, so stay close. Safety: the egg white stays almost raw inside, so for pregnant women, young children or older people use pasteurised egg white or replace it with 2 or 3 tablespoons of water. Plan: you can make it up to two weeks ahead; it keeps in a tin, in layers separated by baking paper, in a cool, dry place, and also freezes for up to three months.

More information

Guide indicatorsDifficulty, quality and data reliability

Guide indicators

Estimated difficulty67/100
Recipe completeness65/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

StorageKeeps 4 days in the fridge

Cuisine: SpanishKeeps 4 days in the fridgeFreezer friendlyGood for batch cooking

Frequently asked questions

How long does Toledo marzipan take to make?: It takes about 159 minutes in total.
Which allergens does Toledo marzipan contain?: It contains eggs and tree nuts. Always check the labels of the products you use.
How long does Toledo marzipan keep in the fridge?: Up to 4 days in the fridge, in a closed container. It can also be frozen.
Which diets is this recipe suitable for?: It is vegetarian, gluten-free and dairy-free.