Almond Springerle Candy

Combine 1# almond paste with 7oz of marshmallow cream in a large bowl. Then add 1/4c light corn syrup, 1/4tsp. almond extract, 1/4 tsp. oil of anise and the zest from one lemon. Blend those together well then add 6 cups sifted powdered sugar (1 cup at a time) kneading the mixture after each added cup. Dough will be sticky at first, but continue kneading until a soft dough is formed. Cover and refrigerate 2 to 3 hours.

Line a couple baking sheets with parchment paper and sprinkle generously with powdered sugar. Set the pans aside. On a pastry cloth or board generously dusted with powdered sugar, roll out the dough, swish powdered sugar over dough. At this point use your molds just as you would for springerle. You may want to give your molds a light dusting of powdered sugar as well and brush any excess away. Lay out on the prepared baking sheets to dry for at least 12 hours. Transfer to wire racks for another 12 hours so the bottoms will dry.  This makes about 60 to 70 confections.

When making these try a different flavor depending on what you like. (Lemon, orange, banana, mint, chocolate, rum, cherry, etc. It needs to work with the almond flavor.)

This recipe is attributed to Olli Leeb


Butter Mints

1/2 cup softened butter
5 1/4 cups powdered sugar
3 tablespoons warm water
1 teaspoon peppermint extract
Food color as desired (1-2 drops)
Paste food coloring if desired

Place butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Gradually add powdered sugar, warm water and peppermint extract. Continue beating until mixture forms a soft dough (2 to 5 minutes).

Place dough on surface lightly sprinkled with powdered sugar; knead until smooth.

Roll out dough and press with your molds. A bit of practice may be necessary for the first few. Cover the dough you are not working with with plastic wrap to prevent drying out.
Place mints onto waxed paper-lined baking sheet. Let mints stand uncovered at room temperature until surface is dry. This may take up to 36 hours.

To store, layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.

* Remember to add enough powdered sugar to make a stiff dough.
** If a firmer crisper mint is desired, transfer mints to paper toweling after the surface is dry; then let dry an additional 12 hours.
*** oil flavorings do best.


Chocolate Clay

10 ounces coarsely chopped semi-sweet chocolate
1/3 cup light corn syrup

Melt the chocolate in a double boiler until very smooth. Add the corn syrup to the chocolate and mix very well using a wooden spoon or rubber spatula. The mixture will stiffen fairly fast into a ball. Put the mixture onto plastic wrap and spread until it’s about 1/2-inch thick. Wrap it and let it sit and stiffen over night on the counter. A cool dry place is best.

Use at once or store in an airtight container at room temperature for up to 1 month.

*Flavor can be added to the chocolate before the syrup is added.
*White chocolate can also be used in place of the semi-sweet chocolate. This can be
tinted with edible color right before molding.

** Remember that as you work with it, it will soften from the heat of your hands. You may
need to let it rest to cool some or just use a different piece that will be easier to work with.



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