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Königsberg Marzipan

4 servings

Ingredients

• 0.5 kg Sweet almonds
• 20 g Bitter almonds
• 0.5 kg Powdered sugar (for the dough)
• Rosewater (a little)
• 0.5 kg Powdered sugar (for the rose sugar)
• Preserved fruits (for topping) (a little)

Instructions

1. Blanch, peel, and spread out the almonds to dry for 24 hours.
2. Then grind them as finely as flour until no lumps remain, and mix evenly with the powdered sugar.
3. Moisten the mixture with rosewater and work into a dough that is as firm as possible but still pliable.
4. Dust a board with powdered sugar, roll out small pieces of dough to the thickness of a knife blade, and cut out round cakes or stars.
5. Roll out slightly thicker strips of dough, place them around the shapes, and press with rosewater to create a raised edge; indent this edge.
6. Place the marzipan pieces on a parchment-lined baking sheet and dry them in the oven until they are yellowish on top, white on the bottom, but completely dry.
7. Meanwhile, stir the remaining powdered sugar with rosewater for half an hour to make rose sugar.
8. Fill the cooled marzipan to the brim with the rose sugar, let it dry on a flat dish, and top with sweet preserved fruits.

Modernized from a treasured 19th-century German cookbook.