The Frutta Martorana is also known as marzipan in the rest of Italy and the original recipe is from Arab domination, between the XII-XIV century; the dessert is typically prepared for the All Souls' Day.
The sweets of "Dead people" were: modeled and painted marzipan to look like fruit, "apple and honey branches" made of flour and honey, "mustazzola" of cooked wine, and other delights like queen biscotti, tetù, carcagnette. There was also the "pupo di zucchero" which used to depict a bersagliere with a trumpet or a colorful dancer in a dance step.
The Origin and the History
- 1 kilo of sweet peeled and crushed almonds
- ten bitter almonds chopped together
- 800 grams of icing sugar
- 100 grams of glucose
- one vanilla aroma vial
- 200 milliliter of water
The procedure is very simple to follow but, who prepares these desserts with experience and time, they use secrets to cook them.
Mix all ingredients and mix by adding the water necessary to obtain a homogeneous compound that does not attach to the hands and leave the mixture rested for 10 minutes.
After this time, mold the fruit, by hand or by cake tins, and ensure to put correctly the film between themould and the mixture. Push the almond paste into the formines and then pull it directly off with the film, be careful not to break it. Leave it rest for 24 hours.
Then you need food dyes, a little brush and gloves to decorate and make these delicious cupcakes very realistic.
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