After my success making marzipan with liquorice and raspberry I decided to create these pistachio marzipan bread by Odense Marcipan, as it seemed like an easy recipe. Well, was NOT the case !!! This recipe turned to be quiet difficult due to the softness of the marzipan mass.
So another time you should either freeze the marzipan mass for 3-4 hours or reduce the amount of added lime juice. Using less lime juice is reduce the freshness of the taste, which I like as you during Christmas time get plenty of very sweet stuff. I did not wanted to continue to increase the firmness of the marzipan mass due adding more and more icing sugar,so after 5 tablespoons of icing sugar I stopped.
Due to the softness of the marzipan mass I could not dip the marzipan bread into the white chocolate, so instead off I had to brush the marzipan mass with the melted white chocolate. First on the top, waiting for the white mass to get firm, so the marzipan bread could be turned upside down, so the bottom could be covered with melted white chocolate.
Pistachio marzipan bread: - 24 pieces
- 50 g pistachio kernels - grated finely like flour
- 150 g marzipan
- 3 teaspoon lime (organic) peel - finely grated
- 4 tablespoon of lime juice
- 5 tablespoon of icing sugar
- 150-200 g melted & tempered white chocolate
- freeze-dried raspberries - optional
- Knead marzipan, pistachio "flour", lime peel, lime juice and icing sugar together.
- Place the marzipan mass cold for ½ hour in the refrigerator and ½ hour in the freezer.
- Divide the marzipan mass into 24 pieces, which is shaped in form bread shape.
- Temper the white chocolate to a maximum temperature of 32'C.
- Brush the marzipan bread on all sides with white chocolate.
- Sprinkle the top with freeze-dried raspberries.
- When the white chocolate coating is firm, store the marzipan bread in airtight container.