It derives its characteristic flavor from bitter almonds, which constitute 4% to 6% of the total almond content by weight. Some marzipan is also flavored with rosewater. Persipan is a similar, but cheaper product, for which the almonds are replaced by apricot or peach kernels."
Sunday, December 7, 2008
For the past few months, I have been pretty busy with graduation all of two weeks away! So today I am bearing gifts for you to view! My last baking class is Candy Showpieces and Competition. Thus far in class, we have done advanced work in chocolate, pastillage, marzipan, and my favorite: SUGAR! Let me just tell you, pulling sugar looks so awesome, but takes a few days to heal due to the callouses that you receive. Enjoy my new works, and of course, if you have questions direct them to email@example.com.