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Author Notes: I was inspired to make this marzipan after discovering a recipe for a peanut-based on in Fany Gerson's "My Sweet Mexico." She said you could substitute pecans, pistachios or almonds, but, in honor of my grandfather, whose favorite nut is the cashew, I went for cashews instead. This was simple and fun to make, as well as a real time-saver. I made it for a party and it seemed to be a hit; the fun shapes--from dachshunds to hearts--probably didn't hurt. - dusty516
Makes 24 pieces, depending on your cookie cutters
- 2 cups cashews
- 1 1/2 cups confectioner's sugar
- Grind the cashews in a food processor.
- Add the sugar and continue mixing, scraping down the sides.
- The nuts should release their oil and a paste should form (for me, this probably took about 5 minutes of grinding, but make sure that you can see and feel the oiliness of the paste (press the mixture between your fingers and see if it's malleable).
- Put some of the paste into a cookie cutter, filling it about 3/4 inch high.
- Press down with your hands until compacted.
- Remove the cutter carefully (the dough will crumble easily, so do this with care).
- Repeat the former step until all the paste is used.
- Lightly sprinkle powdered sugar on the marzipan.
- To store, you can either wrap the marzipan in cellophane or tissue paper, or, as I did, store it in an airtight container or place it on a cookie sheet covered in tin foil.
Jam is a Liquid
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
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Let's get chopping.
Macerated strawberries, with a twist.
That was a close shave.