Today we had some friends over for brunch. I decided to create a waffle bar with lots of toppings options. It was pretty easy to assemble the different nuts, spreads, toppings for everyone to make their own personal masterpieces. I made applesauce, toasted almonds and pecans, pulled out some mini chocolate chips, and made whipped cream in a mason jar (just add cream and sugar then shake, shake, shake, shake!) Obviously, there was also real maple syrup and butter.
♥ Related: Fruit Salad with Honey Citrus Vinaigrette
I also had an idea to create a butter using the marzipan paste I bought on a whim recently. I love almond anything, especially those chocolate Mozart balls with marzipan in the middle; or almond croissants.
I thought a marzipan spread would be really delicious on waffles with applesauce, toasted almonds, and whipped cream. And I was right. This butter was a delicious addition to my waffle! The marzipan paste made the spread rich and nutty while the butter allowed it to spread nicely and melt into all of the crevices.
♥ Related: Chocolate Chip Bundt Cake
Marzipan butter would also be great on pancakes, toast, crepes, scones, croissants, pound cake — really any baked good. (It’s also fabulous right out of the jar!) I want to try it next paired with raspberry jam for a Linzer torte-ish situation.
- 4 oz unsalted butter softened
- 4 oz marzipan paste
- 1 lemon zested (use zest only)
- ½ tsp almond extract
- ½ tsp vanilla extract
- 1 pinch salt to taste
- Add all of the ingredients to the bowl of a food processor (my mini food processor worked perfectly.) Remember you are only using the zest of the lemon. Pulse the mixture together until it becomes a smooth paste with the consistency of hummus. You might need to stop and scrape down the sides a few times before everything mixes well (especially if your butter isn’t quite soft.) Once the mixture is well combined, move to a jar and keep in the refrigerator until needed.
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