What are marzipan open sandwiches?

It's confectionery that imitates open sandwiches: plain marzipan paste is rolled out as a «bread slice,» moistened with a little water, and topped with a thin layer of «marzipan butter»—marzipan kneaded with a little yellow coloring. Then various «toppings» of marzipan are added, for example marzipan Swiss cheese, and everything is cut into half sandwiches.

How do I make the marzipan look like whole-grain bread?

Knead the marzipan paste with a little cocoa. The «slice» then takes on a dark color and represents rye bread instead of white/wheat bread.

Why should the layers be moistened with water?

The water acts as glue: the marzipan is dry on the surface, and a little water is brushed on both the «bread slice» and the «butter» so the layers and toppings stick without cracking.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» (1914), page 629, in the section on confectionery and marzipan.

Marzipan Open Sandwiches

Erken's marzipan open sandwiches: plain marzipan is rolled out like bread (optionally with cocoa for rye bread), moistened, topped with thin yellow-tinted marzipan as butter and toppings, and cut into half-sandwich sizes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 629 (falt i det fri)

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About the dish

One of several small marzipan decoration pieces in the chapter on winemaking, liqueurs, and confectionery. Such «trick recipes» where marzipan is shaped like food were popular for festive occasions and for decorating the cake table.

How to make it

1
Roll out the «bread»
Roll out the plain marzipan paste into an even sheet. If the marzipan should resemble rye bread, first knead the paste with a little cocoa.
2
«Butter» on the bread
Moisten the sheet with a little water. Knead part of the marzipan with a little yellow coloring, roll it out very thin, and lay it on as «butter.»
3
Toppings
Brush with water again and add various «toppings» of colored marzipan, for example thin slices shaped like Swiss cheese.
4
Cut up
Cut into pieces the size of half sandwich slices.

Changes from the original

Quantities are estimated (the original gives none), with modern measures and spelling in the steps. «Marzipanschweizerost» has been interpreted as yellow-tinted marzipan shaped/cut like cheese.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 Modernised

To1914 Modernised

Pick two different editions to see a comparison.

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Frequently asked questions

What are marzipan open sandwiches?: It's confectionery that imitates open sandwiches: plain marzipan paste is rolled out as a «bread slice,» moistened with a little water, and topped with a thin layer of «marzipan butter»—marzipan kneaded with a little yellow coloring. Then various «toppings» of marzipan are added, for example marzipan Swiss cheese, and everything is cut into half sandwiches.
How do I make the marzipan look like whole-grain bread?: Knead the marzipan paste with a little cocoa. The «slice» then takes on a dark color and represents rye bread instead of white/wheat bread.
Why should the layers be moistened with water?: The water acts as glue: the marzipan is dry on the surface, and a little water is brushed on both the «bread slice» and the «butter» so the layers and toppings stick without cracking.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» (1914), page 629, in the section on confectionery and marzipan.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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