Baking with marzipan is a level-up for many pastry chefs. Whether used as decorative topping or as layer in-between sheets of cake, marzipan adds flavor, structure and beauty to many different cakes and sweets. Here we have a collection of recipes for all skill levels.
Marzipan is a sweet delicacy made from ground-up almonds, sugar and rose water. Originating in the Ottoman empire many centuries ago, marzipan eventually got introduced to the “Hanse-League” cities of Bremen, Hamburg and Lübeck, Germany’s naval trade hubs during the late Middle Ages and Renaissance. Confectioners in Lübeck (Schleswig-Hostein) took a particular liking to the white, nutty almond paste. Since 1820s, Lübeck became known as a place to get world-class marzipan in all different shapes, with and without chocolate, as snacks or as paste to decorate cakes. Here
