Name: Marzipan Butter
Prep time: 15 min
Ingredients: 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)

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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.

Marzipan Butter?

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.

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Marzipan Butter

This buttery, almond-y spread is simple to whip up and awesome to slather on almost anything.

Course Breakfast, Brunch, Snack

Keyword Almonds, Butter

Prep Time 15 minutes

Cook Time 0 minutes

Servings 8

Ingredients

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

Instructions

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.