©Recipe Massepain Saint Leonard Facile A Faire A La Maison C A. Lacotte Crt Nouvelle Aquitaine|A. Lacotte-CRT Nouvelle Aquitaine

Make your own marzipanThe taste of Saint-Léonard de Noblat, straight from the oven!

Saint-Léonard marzipan recipe: make this almond cookie at home

Did you love Saint-Léonard’s marzipan? 😋 Extend your gourmet vacation by making it at home! No need to search for hours on Marmiton: here’s an easy-to-make recipe for this delicious almond cake, inspired by medieval traditions and the roads to Compostela. 🫓 Each Saint-Léonard de Noblat artisan patissier offers his or her own interpretation, as the original recipe has never been registered and retains its share of mystery. Now it’s your turn to enter the gourmet legend of Limousin, with three simple ingredients – sugar, almonds, egg white – and a hint of passion! ❤️‍🔥

©Recette Facile De Massepain Par Un Membre De La Confrerie Du Massepain De Saint Leonard C P Colmar|P. Colmar

Ingredients for Saint-Léonard marzipan

150g blanched almonds
150g sugar (brown or white, to taste)
2 egg whites (75 gr)
powdered sugar for dusting

Utensils required

To make this recipe, you’ll need: a salad bowl, a wooden spoon, a mixer, a baking sheet, parchment paper, an oven… and your hands to shape with love!

The recipe for Saint Léonard marzipan

It’s time to make this famous medieval pastry! Start by finely blending your almonds to obtain a smooth texture. In a bowl, mix the powdered almonds with the sugar and egg whites to form a soft dough. Line a baking sheet with parchment paper. 🥣

Take small portions of dough and shape them using two teaspoons. Place them on the baking sheet, spacing them at least 5 cm apart, as these traditional cookies spread slightly when baked. Sprinkle with a dusting of powdered sugar. 👨🏼‍🍳

Bake at 180°C for around 16 minutes, until the marzipans are lightly browned. Let cool for 5-10 minutes before gently peeling off. 🥧

And voilà, your homemade marzipan is ready to enjoy! 😋

©Home Recipe For Saint Leonard's Almond Cake In Limousin With Passion Massepain C Films Du Relief|Films du Relief

©How to Make Saint Leonard Passion Marzipan C Films Du Relief|Films du Relief

©Massepain De Saint Leonard Maison Passion Massepain C Films Du Relief|Films du Relief

©Plaque de massepains de Saint Léonard de Noblat - Film Passion Massepain|Les Films du Relief

The right steps to enhance your homemade marzipan recipe

If possible, mix your own almonds rather than using ready-made powder: you’ll preserve the natural moisture and delicate aroma of this Mediterranean fruit.
For an even tastier marzipan recipe, remember to use one-third unblanched almonds: their slight bitterness enhances the taste of this traditional cookie.
A pastry bag fitted with a wide tip can also be used to shape the marzipan.
When baking, watch your cookies like a treasure: Saint Léonard marzipans can lose their ideal texture within a minute.
Finally, for gentle unmolding, turn the baking paper over onto a clean tea towel and lightly moisten the reverse side with a brush. Your marzipan will release without crumbling!

Watch this video recipe from Limousin with Julie Andrieu

In the warm setting of her gîte“Chez Maître Jacques“, Julie Andrieu, the sparkling food critic, meets up with Frédéric Rougerie, fervent defender of Saint-Léonard marzipan, for a tasty episode of “Les Carnets de Julie”. 🎥

In front of the camera, this member of the Confrérie du Massepain shares his version of Saint-Léonard de Noblat’s famous almond cake, between precise gestures and the transmission of a gourmet heritage. A lovely interlude to watch before going behind the stove! 🥄