Spanish Marzipan Wreaths
Source of Recipe
High School Spanish Class
List of Ingredients
1/2 pound blanched almonds, chopped
1/4 cup granulated sugar
1 large egg white
1 cup powdered sugar
1 tablespoon sugar
1 tablespoon water
1 teaspoon almond extract
Orange Glaze
1 cup powdered sugar
4 teaspoons milk
1/4 teaspoon grated orange peel
Colored sugar, for decorationRecipe
Process almonds and granulated sugar in food processor or blender until almonds are ground to find crumbs (cornmeal consistency).
Beat egg white, powdered sugar, water and almond extract in mixer bowl until blended.
Add almond mixture, stirring to make a thick paste.
Sprinkle work surface with powdered sugar. Roll dough by rounded teaspoons into 3 1/2" long ropes abour 3/8" thick.
Shape ropes into rings.
Transfer to wire rack.
Let stand uncovered at room temperature until dry, 24 hours.
Place rack over sheet of wax paper.
Dip top of each ring in orange glaze, then in colored sugar.
Let stand on wire rack until glaze is hardened.
Store in covered container up to 2 weeks.
Makes about 3 dozen.
Orange Glaze:
Whisk all ingredients in small bowl until smooth.
Colored Sugar:
Add a few drops of food coloring to sugar until uniform in color.
Add more drops until you have desired color.
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