Manzapades (Lemon Marzipan)

1. 1

   Put the lemon peels in a bowl with water to cover. Let soak for 2 days, changing the water every 3 to 4 hours thru the day and evening.

2. 2

   On the third day, rinse the peels and put into a large saucepan with water to cover. Place over low heat and simmer for 45 to 60 minutes, until peels are very soft.

3. 3

   Remove from the heat and mash to a pulp or pulse in a food processor. You should have about one cup of pulp.

4. 4

   Return pulp to large saucepan and add the ground almonds and 2 cups granulated sugar. Mix well and place over low heat. Stir often with a wooden spoon. Cook until the mixture thickens and starts peeling away from the pan sides.

5. 5

   Remove from the heat and pour onto a chilled marble slab or chilled platter. Let cool.

6. 6

   When cool, spread the powdered sugar onto a separate plate. Kneed the mixture a little and them pinch off pieces the size of hazelnuts. Roll them into balls and then roll in the powdered sugar.

7. 7

   Put onto a large platter and when finished making balls, dust the marzipan again with the powdered sugar.

8. 8

   Let the marzipan rest for 24 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.