Massapans (Almond Marzipan Sweets) (Massapans)

Name: Massapans (Almond Marzipan Sweets) (Massapans)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Cuisine: Andorra
Ingredients: Ground almonds — 250 g (2 1/2 cups); Sugar — 200 g (1 cup); Egg whites — 2; Lemon zest — 3 g (1/2 tsp); Egg yolk, beaten (for glazing) — 1; Candied fruit or whole almonds, for decoration — 12 pieces

The Quirky Foodster Team

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20 minutes (plus chilling)

Prep

15 minutes

Cook

Servings

Ingredients

Ground almonds — 250 g (2 1/2 cups)
Sugar — 200 g (1 cup)
Egg whites — 2
Lemon zest — 3 g (1/2 tsp)
Egg yolk, beaten (for glazing) — 1
Candied fruit or whole almonds, for decoration — 12 pieces

Method

Combine ground almonds, sugar, egg whites and lemon zest into a smooth, cohesive paste.
Chill the mixture for 30 minutes to firm up slightly.
Preheat oven to 180°C (350°F) and line a baking tray with parchment.
Shape the mixture into small balls or traditional oval shapes.
Place on the prepared tray, brush lightly with beaten egg yolk, and top each with a piece of candied fruit or a whole almond.
Bake for 12-15 minutes until lightly golden on top.
Let cool completely before serving.

Introduction: Sweet, chewy almond marzipan bites, lightly browned on top, a favourite treat found in Andorran households around Christmas.

Cultural Background: Massapans share their roots with the wider Catalan and Spanish marzipan tradition, commonly appearing on Andorran sweets tables during the Christmas season.

Tips: Chilling the mixture briefly makes shaping much easier. Watch closely near the end of baking, as the tops can brown quickly.

Variations: Add a touch of orange blossom water for extra fragrance. Dust with powdered sugar after baking for a decorative finish.

Vegetarian/Vegan: Naturally vegetarian; not easily adapted to vegan due to the egg whites and yolk used in the recipe.

Serving Suggestions: Serve as part of a Christmas sweets platter alongside coffee or Cremat.

Storage: Store in an airtight container at room temperature for up to a week.

Reheating: Not necessary — best enjoyed at room temperature.

Nutrition: 180 kcal | Protein 5g | Carbs 18g | Fat 10g

FAQs:

Q: Why is my marzipan mixture too sticky to shape?

A: This usually means it needs more chilling time — refrigerate a little longer until firmer.

Q: Can massapans be made ahead of Christmas?

A: Yes, they keep well for about a week stored in an airtight container at room temperature.