Mazapan de Toledo

In Spain, Toledo is the marzipan capital. Famous for making the best delicacies in the country. This particular one shape like an eel or snake is decorated elaborately and garnished with candied fruits is  made specially at Christmas time. The history of the eel marzipan I would rather not elaborate. I am more interested in the presentation of this dessert. I first saw this in Toledo displayed in pastry shop windows. They were so inviting but a little too pricey. I settled for the small ones instead. I was a student then studying about El Greco. Toledo is in itself a museum. Now I make these every Christmas time. I have the same recipe for marzipan but this is a little bit firmer to mold and shape. The usual recipe of very finely ground almonds, sugar and a little egg white to bind into a smooth dough. For every 2 cups of ground almonds I just add 1 cup of granulated sugar but you can always add more if you wish. I brush it with egg wash before baking until brown. The decoration is royal icing and some candied fruit for garnish.

 Blanch almonds and remove skin before grinding several times until  powdered. Mix ingredients and knead well and make the desired shape. You can carve or decorate on plain surface.

It is also recommended to let the shaped marzipan to dry a bit overnight to make elaborate designs  possible like the scales for example. Here is another one that is too flat and icing too wet. I will serve this anyway, and it will disappear quickly!