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From: Carol C
Remote Name: 65.238.26.229
Date: 08/22/02
Time: 08:40 PM
Here is a bit of information and the recipes for each. Also, you can eat marzipan, but wouldn't want to really eat almond paste. They are not the same. Marzipan is mostly used as to make candy, rolled out as an undercoating on a cake under a fondant icing, as a filling in pastries and so on. Almond paste is used in actually baking cakes or cookies or pastry. Made of ground blanched almonds, sugar and glycerin or other liquid. Almond extract is sometimes added for more intense almond flavor. Almond paste is less sweet and slightly coarser than marzipan. Used in a variety of confections, it is available in most supermarkets. If home made: Marzipan 1/4 pound ground blanched almonds 1/4 pound powdered sugar 1 egg white 1/4 tsp. salt ALMOND PASTE: 1 pound blanched almonds 1 (16 ounce) package confectioners' sugar 3 egg whites 1 teaspoon almond extract Directions 1 Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract, using your hands to blend the heavy mixture. Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes. Marzipan looks fabulous for colorful cake decorations and figurines. Marzipan has to have at least 25 % almonds otherwise it is considered almond paste. A thin layer of Marzipan can be used to cover a cake. Colored it can replace the need for frosting. It is also used under Fondant, much like apricot glaze to protect the Fondant from moisture.