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This recipe for marcepan can be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski. 1 lb blanched almonds (500 g) 1 lb powdered sugar (500 g) 2 tablespoons orange water or rose water (30 ml) food coloring and decorations Combine ground almonds, sugar and flavoring in a saucepan. Cook, stirring with a wooden spoon, until mixture leaves sides of pan. Roll almond mixture on a flat surface to a 1/2-inch (1cm) thickness. Cut into shapes, mold, paint with food coloring, decorate, etc. Place on wax paper to dry for 2 hours. Approximate measurements are OK. Makes 2 lbs. | |
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