Last week we posted the white version, and this week we’ve got the brown version of this non-almond Marzipan recipe:
Braun Marzipan / Brown Marchpane
4 eggs, beaten 10 to 15 minutes
2 cups brown sugar
⅓ cup granulated sugar
3 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 325°.
Blend all ingredients, beating after each addition. Refrigerate at least 2 hours before rolling out. Roll dough out on a floured board to ½-inch thickness. Using old-fashioned cookie cutters with deep, sharp edges, cut into shapes (circles, stars, fish, diamonds, simple Christmas trees). Place cutouts on greased cookie sheets. With the rim of a thimble or the tip of a small spoon, pierce tops of the cutouts with half-circles and circles (top must be punctured or it will bubble). Cover with clean dish towels and store board in a cool, dry place for two days. Do not freeze or refrigerate.
Bake for 20 minutes. Cookies should be baked through and firm, but not browned.
Makes about 3 to 4 dozen.
Helene S. Kraus, Middle Amana,
and Carol Schuerer Zuber, East Amana
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.