Eric Stendal

This is a classic almond-based filling for Danish pastries. It is nearly always baked rather than used raw and is integral to many Nordic cake and pastry recipes. Sometimes, cinnamon, vanilla and dark brown sugar are added (for cinnamon swirls and buns, for example).

I found ground almonds at Bulk Barn here in Canada – your marzipan will be darkish in colour, but as it’s for baking and not being a centre piece to what you’re using, you should be fine.

Ingredients

3-1/2 oz marzipan (minimum 50% store-bought)
7 Tbsp butter, softened
3/4 cup plus 1-1/2 Tbsps icing/confectioners’ sugar, sifted

Makes approximately 300g / 10-1/2 oz

Method

1. Grate the marzipan into a bowl.

2. Add the softened butter and icing/confectioners’ sugar.

3. Whisk everything together until smooth. Your remonce past is now ready to use!