Almond paste is an underrated ingredient that can take desserts beyond the regular marzipan. With its rich, nutty flavor and ...

If you're into baking you've probably heard of marzipan and fondant. But do you know the differences between these two ...

Marzipan is a simple mix of almond flour, sugar, and egg whites that's long been used to enhance and adorn sweets. But what ...

The term marzipan — from "march pane" — is widely in use now in a number of languages, but an almond and sugar variant known as postre regio in Spain has been traced to at least as early as 1150.

The marzipan should be firm enough to shape easily, but not so soft that it won't hold its shape. If needed, add 1⁄2 tablespoon of pasteurized egg or several tablespoons more sugar, and beat again.

On my Nowruz table, you'll find a marzipan goldfish, bedazzled with a touch of gold food coloring, nestled between the bowl of sumac (symbolizing sunrise) and a book of poetry by Iran's beloved ...

Odense marzipan, which is what most people find in grocery stores, has been made in the Danish town of the same name, Hans Christian Andersen’s hometown, since 1909.

Figi's Classic Marzipan. The Food and Drug Administration today issued a warning, saying the product can be dangerous and life-threatening to consumers with an almond allergy. No illnesses have ...

Origins: Marzipan, a sweet paste made of ground (blanched) almonds, sugar, and eggs, and used in cake fillings, icings, and other confectionaries, is often colored and molded into all sorts of ...