Marzipan, the almond-based confection with roots in the Middle East, Latin America, and all over Europe, deserves a better reputation. The average home baker in the United States probably doesn’t consider it to be their favorite flavor, let alone worthy of a permanent spot in their pantry.
But Chef Stephen L. Durfee, professor of baking and pastry at the Culinary Institute of America, is happy to make the case for both points—and restore the good name of marzipan overall.
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