Almond paste - Edirne

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Marzipan, just like Kavala Cookie, is one of the historical desserts from the Ottoman Palace Cuisine. It is a dessert made by crushing ground almonds with water, lemon and sugar to form a paste.
The dessert, which is known to have originated in Edirne, was carried to Europe by travellers and took its place in European cuisine with the name "Marzipan". The history of this dessert dates back to a recipe prepared by an Egyptian master who migrated to the region.
According to the rumours, it became famous when Murat II was offered the dessert on his return from a campaign and the sultan liked the dessert very much.

Boil the almonds in hot water, remove them and dry them. Grind them into flour by beating them in a marble mould. Boil the sugar in a boiler until it reaches the desired thickness, remove it from the fire and let it cool down. Mix this cooled sherbet with the almond powder which we have ground into flour in a way to absorb the sugar slowly. Lay this mixture, which turns into dough, on a marble stone and let it cool down again. Then, it is shaped as a ball by crushing it by hand. These balls are crushed by hand again and cut into wicks.

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