marzipans

In the beginning, I was making classic chocolates, which I still make and still like very much, like pralinés, whipped cream, marzipans, all that stuff.

Turning Chocolate on Its Head Paul Ames 2011

The women would prepare sweets such as candied citrus peels, nuts and dried-fruit specialties and their legendary hand made marzipans for the event during the week of Passover; these all require no flour, and therefore can be prepared in advance without compromising the holiness of Passover.

Tirbahu wa Tisadu - Happy Mimuna! Ayala Sender 2007

Then we picked up a few groceries store was insane - closed yesterday and closed tomorrow and got some new year's goodies - these little marzipans in lucky shapes, and a new year's prezel.

Guten Rutsch! C N Heidelberg 2007

Then we picked up a few groceries store was insane - closed yesterday and closed tomorrow and got some new year's goodies - these little marzipans in lucky shapes, and a new year's prezel.

Archive 2007-12-01 C N Heidelberg 2007

The women would prepare sweets such as candied citrus peels, nuts and dried-fruit specialties and their legendary hand made marzipans for the event during the week of Passover; these all require no flour, and therefore can be prepared in advance without compromising the holiness of Passover.

Archive 2007-04-01 Ayala Sender 2007

Cookbooks of the 18th century generally included a handful of recipes that call for chocolate, among them dragées, marzipans, and biscuits, creams and ices and mousses.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Cookbooks of the 18th century generally included a handful of recipes that call for chocolate, among them dragées, marzipans, and biscuits, creams and ices and mousses.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The second recipe is for the ancestor of marzipans.

Savoring The Past Wheaton Barbara Ketcham 1983

There were preserves, both dry and liquid, a variety of sugared nuts, fruit pastes, marzipans, sweet biscuits, “every kind of fruit in the world” no mean feat in May!

Savoring The Past Wheaton Barbara Ketcham 1983

Less equipment was needed in the office than in the cuisine, but it was more specialized, including alembics for distillation, molds for jellied preparations, and elaborate cutters for marzipans, copper candying pans for caramelizing almonds, and sometimes even a chocolate-grinding stone.

Savoring The Past Wheaton Barbara Ketcham 1983