Interesting and thank you. This is like French massepain (a type of Marzipan, there are 5 types of Marzipan in the world)) - French-style massepain utilizes sugar syrup as its sweetener. Personally I prefer to use honey instead of sugar but yours is great, Thank you again.
Thank you for this. No need to boil for 30 mins! In the UK we don’t usually buy almond flour but “ground almonds (used in macaroons) so maybe I’ll just grind it a little finer.
@@YO-DASISTMICH It is to melt the sugar and so that the syrup reaches the proper consistency, in other words, the thread stage. I have never made this recipe without sugar, since the sweet syrup is a vital ingredient, and what helps hold the super fine almond flour together to form the marzipan.
aaaaawwwwww...... thanks for the tutorial. Marzipan has ALWAYS been my fave Sephardi sweet. I used a recipe once without having watched my grandmother make them - I did not do something correctly. .... Like all Sephardi recipes you need to SEE someone making them! I bought the silver pearls when they were remade without the non-compliant ingredients (everyone should throw out their very old ones if you still have) but was afraid to try again. Now I will. I could taste YOURS in the video it was THAT good!
This is great, thanks! Recently I tried to recreate my Aunt Mati's Marzipan (something my brother and I haven't tasted in 40+ years) and we could tell something wasn't quite right. I had just searched for Marzipan recipes and ended up finding recipes for the German variant - not realizing the difference. Then, I searched for "Bulgarian Marzipan" and realized I should have been looking for a Sephardic recipe :-). Many of the other recipes call for blanching the almond, removing the skins, and grinding them yourself (which I'm sure could be done with this recipe - though would take extra time). I also notice that many of the Sephardic recipes also call for a little lemon juice. Do you have any thoughts on that? Thanks.
I mention in the video that my grandmother would have blanched and peeled the almonds and grated them herself, but thanks to modern conveniences, we no longer need to do that ourselves and will still get amazing results. As far as the lemon juice goes, she didn’t use it in this recipe, but remember, recipes can vary ever so slightly from family to family.
😂 It’s all good! Try mine! You may be surprised at just how much it reminds you of the one you remember in your hearts so well. The list of ingredients and their respective quantities are listed right after my introduction in the video. Watch it, you may like it! 😉😁
Thank you so much for that recipe! My mum says her grandmother used to make marzipan for Passover and I will try it out too!
I love hearing that! ❤️ It’s my pleasure. Happy Passover.
Gracias por su receta, es diferente a otras. Se ve muy delicioso.
Es un placer. 🥰 Me alegro que le haya gustado.
Interesting and thank you. This is like French massepain (a type of Marzipan, there are 5 types of Marzipan in the world)) - French-style massepain utilizes sugar syrup as its sweetener. Personally I prefer to use honey instead of sugar but yours is great, Thank you again.
Very interesting! Thanks for sharing that. It’s my pleasure! Thank you for watching!
Thank you for this. No need to boil for 30 mins! In the UK we don’t usually buy almond flour but “ground almonds (used in macaroons) so maybe I’ll just grind it a little finer.
Smart! For best results, try to get the type of ground almonds that are peeled, as (at least in the US) they come with or without peel. 💖
Great video!
1- Why does the water need to boil?
2- Is it to just melt the sugar or cook the dough?
3- Also would you have a sugar free version?
@@YO-DASISTMICH It is to melt the sugar and so that the syrup reaches the proper consistency, in other words, the thread stage.
I have never made this recipe without sugar, since the sweet syrup is a vital ingredient, and what helps hold the super fine almond flour together to form the marzipan.
aaaaawwwwww...... thanks for the tutorial. Marzipan has ALWAYS been my fave Sephardi sweet. I used a recipe once without having watched my grandmother make them - I did not do something correctly. .... Like all Sephardi recipes you need to SEE someone making them! I bought the silver pearls when they were remade without the non-compliant ingredients (everyone should throw out their very old ones if you still have) but was afraid to try again. Now I will. I could taste YOURS in the video it was THAT good!
Thank you for the beautiful comment! I’m so glad you enjoyed the video tutorial. 💖 So glad you’re giving it another shot! 🥰
@@SallyThatGirlintheKitchen it tooks me about 20 years to perfect the Yaprak - giving it another shot goes without saying!
I can’t wait to make this. I will make for Passover.
Yay! So glad to hear that! Be sure to send me a picture of them though one of my social media pages. 💖
Excelente. Lista para probarlas.
¡Gracias!
This is great, thanks! Recently I tried to recreate my Aunt Mati's Marzipan (something my brother and I haven't tasted in 40+ years) and we could tell something wasn't quite right. I had just searched for Marzipan recipes and ended up finding recipes for the German variant - not realizing the difference. Then, I searched for "Bulgarian Marzipan" and realized I should have been looking for a Sephardic recipe :-). Many of the other recipes call for blanching the almond, removing the skins, and grinding them yourself (which I'm sure could be done with this recipe - though would take extra time). I also notice that many of the Sephardic recipes also call for a little lemon juice. Do you have any thoughts on that? Thanks.
I mention in the video that my grandmother would have blanched and peeled the almonds and grated them herself, but thanks to modern conveniences, we no longer need to do that ourselves and will still get amazing results. As far as the lemon juice goes, she didn’t use it in this recipe, but remember, recipes can vary ever so slightly from family to family.
@@SallyThatGirlintheKitchen Haha, you caught me (skipping around in the video). I wish I had the family recipe. Thanks.
😂 It’s all good! Try mine! You may be surprised at just how much it reminds you of the one you remember in your hearts so well. The list of ingredients and their respective quantities are listed right after my introduction in the video. Watch it, you may like it! 😉😁