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Marzipan, Bulgarian (P, KLP, TNT)
Source: Self
Yield: approximately 1 pound

1 pound almonds
1-2 bitter almonds
4 cups sugar
2 cups water

Soak the almonds 10-15 minutes in boiling water, remove peels and place to dry.

1 day later, grind the almonds in a blender until thin, be careful not to reach the oily stage.

Keep 7-8 almonds for decoration.

Melt the sugar in the water, on high flame about 15 minutes. Cool slightly and add the almond powder by stirring well.

Form small balls (wet your hands in 4 tsp. fresh lemon juice + 4 to 5 tsp. of water).

Insert half almond in each massapan and place in paper cups.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A