On demand toward our republic can be divided roughly into two groups. In one preferred the marzipan and the nougat. I belong to the latter group, and suppose that the Nougatianer shameless and greedy rather than the sensual, pleasure seeking marzipan. Who can commit to any of the heavy and very sweet pastes, probably belongs to the generation of Milky Way and this is a story in itself.
The mashed with sugar and rose water, almond paste is very old and already in Europe known long before the chocolate. I'm intrigued by for quite a while, in the almond marzipan to replace it with other nuts and to exchange the rose water with a different flavor.
result was a Brazil nut marzipan with lavender and violets with a walnut marzipan aroma. The floral fresh aroma of violets still hovering in my kitchen. Unfortunately, I've sold out to the flavors, the lavender was originally intended walnut.
Both nuts must not be peeled, as the bitterness of the skins of sweet oppose. (The almond marzipan instead some bitter almonds are added). The common half and half mixture of nuts and sugar is not recommended, since the mass is much too sweet. To the consistency of the mass of a helping hand you can use liquid or Maisglukosesyrup beaten egg white. But beware: Water is not into it. With its addition is separated from the oil, as we know it from the Moroccan Arganölproduktion. The Brazil nut can be much finer than in the blender grind almonds or walnuts. So you have the additives dosed very carefully. For this you get a very elastic marzipan. For a safe recipe are still some tests necessary. But first I will still marry the dark nougat with the Brazil nut.
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