15 Delicious Ideas for Marzipan Trimmings

I have just marzipanned our Christmas cake and find I have an unseemly amount of marzipan trimmings, This doesn’t faze me one little bit because there are so many delicious ways to use the leftovers.  

In case you find yourself in a similar situation and without further ado here are my ideas …

Cook’s Treat

This is your absolute right so feel free to nibble away to your heart’s content.

Marzipan on Toast

Top freshly toasted bread with coarsely grated marzipan and either flash under a hot grill or run a kitchen blowtorch over it. Good for breakfast!

Stuffed Dates 

Just remove the stones from dates (if someone hasn’t done it already) and insert some marzipan rimmings.

Marzipan Balls 

Santa brought these for my real man last year and he loved them so much I think it will become a tradition. Just roll the leftover marzipan trimmings into balls and dip in melted chocolate. This also produces some cooks treats during production.

Marzipan Trimmings Sculptures

If you are of an artistic bent then make marzipan fruits or other “sculptures” and decorate as appropriate. Here’s my pathetic effort – must try harder!

Marzipan Sprinkles

Bake little scraps of marzipan in a medium oven, say 180ºC/350°F/160ºC fan/gas 4 ish, until crisp, they won’t take long, then crumble them over things such as ice cream or Affogato.

Chewy Marzipan Cookies ~ 2 Ways

To be honest this recipe uses a whole pack of marzipan but you could either halve the recipe or buy a pack specially to make them – because they’re worth it.

2 egg whites
90g icing sugar – sifted
plus maybe a lot more!
pinch salt
500g marzipan – finely chopped or grated
possibly another 90g or more icing sugar

~   Preheat the oven to 160ºC/325°F/140ºC fan/gas 3. 
~   Line two baking trays with greaseproof or baking parchment and grease lightly.
~   Whisk the egg whites till pretty damn frothy but not so that you have a meringue situation.
~   Slowly whisk in the sugar, salt and marzipan speed up and whisk to a soft sticky dough which is as smooth as poss. 

You have a choice here …

~ Either, using a tablespoon spoon dollops 4cm or so apart on the baking trays.
Or …
~   Add enough extra icing sgar to be able to form small balls. Roll in a little more icing sugar to coat and place well-spaced (4cm or so apart) on the baking trays, they will spread during cooking.
~   Bake for 20-25 minutes till golden round the edge and cracking on the top.

Marzipan Ice Cream

200g white marzipan
500ml double cream
50ml Amaretto or brandy
200g condensed milk
maybe some inclusions ~ chocolate chips, toasted almonds, dried cherries, for instance

~   Coarsely grate the marzipan and then heat gently with the cream till melted.  Cool to completely cold.
~   Whisk together the marzipanned cream and the liqueur to thick.
~   Fold in the condensed milk plus any inclusions.
~   Freeze.

This recipe comes from my book Luscious Ice Creams without a Machine, which gives over 100 no-churn ice cream recipes including how to make the cherry ice cream in the ice cream sandwich above.

Mince Pies 

… become even richer and deliciouser with a little grated or finely chopped marzipan added to the mincemeat.

Marzipan Enhanced Fruit Tart 

To make a deliciously different fruit tart add a layer of marzipan.

~   Preheat oven to  200°C/400°F/180ºC fan/gas 6.
~   Roll out the leftover marzipan to size and lay it in the base of the tart case. 
~   Top with your chosen fruit, sliced peaches are lovely as are pears.  
~   Sprinkle with a little sugar and bake for about 20 minutes till the pastry is crisp and brown and the fruit is tender and starting to caramelise.

Alternatively make a …

Frangipane Fruit Tart!

Good Housekeeping have a great Pear-Frangipane Tart recipe here.

Fruit Crumble with Marzipan

This is my basic crumble mix with added marzipan,it is enough to top about 750g fruit to serve 4 people. Cherries are particularly good topped with this and served with clotted cream.

240g plain flour
160g cold butter or margarine
120g sugar
150g grated marzipan

~   Preheat the oven to 180ºC/350°F/160ºC fan/gas 4.
~   Rub together the flour and butter till the mixture resembles breadcrumbs. 
~   Stir in the sugar and the marzipan.
~   Sprinkle the mixture over raw or cooked fruit in a shallow ovenproof dish.
~   Bake till the fruit is hot (and cooked if using raw) and the crumble is crisp and golden.
~   Serve hot or cold.

Marzipan Scones

See here for my very flexible scone recipe and after making the dough gently fold in leftover marzipan cut into small dice.

Marzipan Pancakes

Make thick fluffy pancakes, the recipe is here. While the first side is cooking coarsely grate over some marzipan. This way, when flipped, it will have a chance to soften and go golden without overdoing it.

Stollen

I feel I should give a recipe for Stollen here but as I haven’t made it for years ‘n’ years see here for how to make the Perfect Stollen.

Save the marzipan till Easter and make Simnel Cake!

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