The marzipan I had left from last year has hardened to the point that I can’t use it in cookies. Any ideas on how to soften it?
Margie is a trusted home cook immersed in German foodways.
Alp is a senior software engineer at Food52
Marzipan becomes hard when the sugar in it crystallizes, so you should be able to soften it the same way you'd soften rocky lumps of brown sugar (heat and moisture and physically breaking it up). There's a good chance the oils in it have become rancid, though, so don't be surprised if it has an off flavor.
Thanks for the idea. It’s worth giving it a try because this is the real stuff without any additives. If it tastes off, then I’ll chalk it up to having bought too much.
Please enter a valid email address.
Well played. You deserve a cookie.
A collection of recipes, from Yemen to China
Eid Virtual Potluck
Our Baking Club Is Ready for Summer
The $10 Sparkling Wine You Need
A New Kind of Ice Cream Cake
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)