Marzipan is such a popular sweet for Christmas and Easter in Norway. The stores will be full of various marzipan sweets already months ahead of the holiday. Many people also make this at home, and prepare edible gifts for friends and family.
Marzipan is believed to originate from Persia (today Iran), and then to be introduced to Europe through the Turks. There are disputes if the origin is rather fromSpain around year 1000, but in any case there is a reason to believe that there is a clear Arabic influence due to historical reasons – as both these regions were under Muslim control at this time. There is also a mention of the almond paste eaten during Ramadan and as an aphrodisiac in The Book of One Thousand and One Nights. In Norway marzipan is the number one Christmas and Easter sweets – and here is my newly updated recipe to make your own vegan marzipan. You can eat this as it is – or you can use it to make confectionary with different tastes. The recipe will give you about 500 grams.
– 300 g ground almonds or almond flour
– 200 g powdered sugar
– 2 tbs maple syrup (optional)
– 3-4 tbs cold water
– 1-2 tsp lemon juice
– pinch of salt
If you have limited kitchen facilities:
The home made marzipan can be made with almond flour, or you can also use a blender or a hand blender to crush the almonds.
In a fully equipped kitchen:
Blanche and dry the almonds (I prefer to dry them for a few days in room temperature) by using a small grinder for almonds and nuts, if you don´t have that you can also use a blender or a coffee grinder. Mix the ground almonds and the flour sugar well. Add the maple syrup, water, lemon juice and a pinch of salt, and mix well until it is a stiff paste. If it is too hard, add more water or other liquid to add taste. Split in two or three portions, and wrap it up for some delicious Christmas gift. If you want to make it more fancy, then make chocolate marzipan confectionery with different tastes.
What is your favorite sweets on the road?
I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.