German Marzipan Pigs
The practice of giving marzipan pigs for good luck during the New Year is a tradition in both Germany and Switzerland. Here I present a recipe for making either traditional almond-based marzipan or walnut-based marzipan that is quick to make and which you can use to make your own marzipan pigs.
Prep time 20 minutes/Cook time 0 minutes/Makes 6-8 pigs
Ingredients:
175g (7/8 cup) golden caster sugar
280g (2 ½ cups) icing sugar, sifted, plus extra for kneading and rolling out
450g (1 lb) ground almonds (or ground walnuts for walnut marzipan)
seeds scraped from 1 vanilla pod
2 eggs, beaten
½ tsp orange or lemon juice
Method:
Mix together the sugars and almonds (or walnuts) in a large bowl, then rub in the vanilla seeds until evenly distributed. Form a well in the centre, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don’t overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to shape. If the marzipan is too dry, add a little more citrus juice (but be careful not to make the dough too wet).
When ready, shape the marzipan into pigs (see image for an example). It is now important that you dust all over and set aside to dry completely before serving or gifting. Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don’t scrimp on drying time.
If not living in Europe, your chance of eggs containing salmonella is much higher so you are safer using pasteurised eggs or egg substitute. If making for adults you can substitute rum/brandy/whisky etc for the fruit juice.
Instead of grated orange zest you could also use ground cinnamon or grated fresh ginger for a different flavour.
