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Walnuts with Marzipan

Marzipan balls of raw almond paste, confectioners' sugar and egg white, optionally colored, pressed between two walnut halves and glazed in sugar cooked to the hard crack stage (150–155 °C). From Erken 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 631 (falt i det fri)

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About the dish

A classic confection from Erken's 'Stor kokebok' (1914): small marzipan balls pressed between two walnut halves and glazed in cooked sugar. Coloring in white, pink and light green was typical of the candy platters of the day, and Erken warns to use the color very sparingly.

How to make it

  1. 1

    Knead the marzipan

    Knead the marzipan paste thoroughly with the sifted confectioners' sugar and the unbeaten egg white into a smooth mass.

  2. 2

    Color the mass

    Divide the mass into three if you like. Leave one part white, color one pink and one light green. Use only a hint of color.

  3. 3

    Roll balls

    Roll the mass into small, round balls – not too large.

  4. 4

    Add the walnuts

    Crack the walnuts carefully so the halves stay whole. Press a walnut half onto each side of the marzipan balls.

  5. 5

    Glaze

    Cook the sugar and water to 150–155 °C (310 °F) (hard crack). Set the pan in cold water for a moment to stop the cooking, and dip the candies quickly in the sugar. Place them on greased paper to set.

Changes from the original

Quantities are given in modern units. 'Unworked almond paste' is modern raw marzipan paste. Cooking the sugar to the 'hard crack' stage has been specified as 150–155 °C (310 °F) with a syrup of sugar and water. Glazing is optional in the modern version.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 761) → Modernised~90% of the text changedremovedadded
250 gr. uvirket mandelmasse g rå marsipanmasse (uvirket mandelmasse). 125 gr. flormelis g melis (siktet). 1 teskje eggekvite ts eggehvite (upisket). 250 gr. valnøtter. Mandelmassen eltes g valnøtter (hele, til halvdeler). konditorfarge (lyserød og lysegrønn, valgfritt, svært sparsomt). 200 g sukker (til glasur). 0,5 dl vann (til sukkerglasuren). Elt marsipanmassen godt sammen med det siktede sukker siktet melis og den uvispede eggekvite; trilles upiskede eggehviten til ikke for store, runde kuler. Man kan dele en smidig masse.. Del eventuelt massen i tre deler; beholde en tre. La én del være hvit, farve en del farg én lyserød og den siste del lysegrønn; farvingen må skje med stor forsiktighet — der skal kun «en tanke» til. Valnøttene knekkes varsomt; ½ nøtt trykkes én lysegrønn. Bruk bare en anelse farge.. Trill massen til marsipankulene små, runde kuler – ikke for store.. Knekk valnøttene forsiktig så halvdelene holder seg hele. Trykk en halv nøtt inn på hver side. Glaseres ved å dyppes i sukker, som er kokt side av marsipankulene.. Kok sukker og vann til det «store knekk». Gryten med glasursukker settes da 150–155 °C («stort knekk»). Sett kjelen et øieblikk øyeblikk i koldt vann. kaldt vann for å stanse kokingen, og dypp konfekten raskt i sukkeret. Legg dem på smurt papir til de stivner.

Note on Modernised

Mengder er oppgitt i moderne enheter. «Uvirket mandelmasse» er moderne rå marsipanmasse. Sukkerkoking til «det store knæk» er presisert til 150–155 °C med sukkerlake av sukker og vann. Glassering er valgfri i den moderne varianten.

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Frequently asked questions

What is the marzipan paste made of?
250 g of unworked almond paste is kneaded with 125 g sifted confectioners' sugar and 1 teaspoon unbeaten egg white. The mass is rolled into small, round balls.
How do you add the walnuts?
The walnuts (250 g) are cracked gently, and a walnut half is pressed onto each side of the marzipan ball.
How are the candies glazed?
The balls are dipped in sugar cooked to the hard crack stage. The pan of glazing sugar is set in cold water for a moment so the sugar does not keep cooking.
Can the marzipan be colored?
Yes, the recipe suggests dividing the mass into three: one part white, one pink and one light green. The coloring must be done very carefully – only a touch is needed.

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