Marzipan Slices - Dough

Subject: Marzipan Slices - Dough Sun Nov 09, 2008 10:31 pm

1/2 cup butter or shortening

1/3 cup granulated sugar

1/2 tsp vanilla

2 cups sifted all purpose flour combined with 1/2 tsp baking soda

Yolk of 1 egg combined with 1/4 cup milk and mixed well

1/2 cup red raspberry jam

With electric mixer or a spoon, cream butter thoroughly.

Add sugar a little at a time and blend well

Add vanilla, then egg yolk and milk, alternately with sifted flour and soda, forming a very soft dough that can be spread with hand into a lightly greased baking sheet

Pat and spread dough with hand in greased baking sheet that measures about 10x14 inches, having dough come up to top on all sides

Place wax paper and another flat pan over dough

And press down to flatten dough evenly

Remove paper and upper pan, and place pan with dough in refrigerator while preparing filling and icing

Measure1/2 cup red raspberry jam and put aside.

Almond Paste Filling for Marzipan Slices

1 unbeaten egg white

1/2 pound commercial almond paste cut into small pieces

1/2 cup granulated sugar

1 tsp vanilla

3 tbsp very soft butter

3 whole eggs

A few drops of green coloring

Add unbeaten egg whites to almond paste, and cream it with electric mixer or with hand

Add sugar, a little at a time, vanilla, and soft butter

Add eggs one at a time, beating after each egg

When batter is smooth,

Add a few drops green food coloring

If mixture appears lumpy, put it through a food mill

Now remove dough from refrigerator and spread it with red raspberry jam that has been beaten with a fork (other smooth jams may be used) With a spoon pick up green filling and pour it gently onto jam, and spread it very carefully so as not to mix it with jam

Bake in a 350F oven about 35 to 40 minutes, or until delicately brown and just firm to the touch but not solid

When done, remove from oven, place it on a cake cooler, and let stand in pan until cold

When cold, spread entire surface with Chocolate Icing below

Chocolate Icing for Marzipan Slices (and other cakes)

3 tbsp hot milk

1 tsp vanilla

1 tbsp soft butter

2 cups sifted confectioner’s sugar

2 oz melted unsweetened chocolate

Combine all ingredients and beat thoroughly until smooth

Let stand about 10 minutes

Then if icing appears dull, add a few more drops hot milk

If it appears too thin, add more sifted confectioner’s sugar

Spread onto pastry and allow to stand several hours before cutting into slices, squares, or diamonds

Decorate tops with tiny butter cream rosettes and leaves or with whole pecan halves

If pecans are used they must be placed on icing before it is fully set.