Almond Paste and Marzipan: what's the difference? Where are they from: France or Italy?
Believe it or not....they both originated in North Africa, they are two distinct recipes, and now they are important parts of the French and Sicilian pastry traditions. The Berbers (Amazighs)of Morocco developed recipes for Frangipane & Almond Paste in antiquity (Think Gazelle's Horn cookies and Marzipan Stuffed Dates). They introduced Europeans to almonds in the 9th century. Nowadays, the French use of almond paste and frangipane is great, while Sicilians transform marzipan into edible treasures.
Just to clear up some of the confusion:
Glossary:
Sometimes used synonymously with marzipan- but the proportions of almonds and sugar are different. Commercial manufacturers may add other ingredients.
Blanched Almonds (50%), Sugar (50%)
Mild almond flavor. Sweet.
Dough like paste, slightly granular
Frangipane: A sweet almond and egg white mixture pastry- also a term used to describe French bread in the Arabic speaking countries in the Levant region.
Marzipan
Blanched Almonds (25-40%), Sugar (60-75%)
Intensely sweet, subtle almond flavor
Smooth and fine- grained, yet firm and pliable
In the US, corn syrup and confectioners' sugar are sometimes added along with flavors and colors. If it contains less than 25% almonds, it has to be called almond paste.
Here's a recipe for a delicious Pear and Dried Cherry Frangipane Cake that my friend Susan made for dessert the other night. It tasted even better than it looked.
Join me tomorrow as I reveal secrets of the New Age of Chocolate tomorrow!
No comments:
Post a Comment