📝 About This Recipe
Transport yourself to the vibrant plazas of Mexico with this homemade version of the iconic peanut marzipan. Unlike European marzipan made with almonds, the Mexican Mazapán celebrates the humble peanut, transforming it into a delicate, melt-in-your-mouth treat that is both intensely nutty and perfectly sweet. This recipe captures that signature crumbly-yet-creamy texture that has made it a nostalgic favorite for generations.
🥗 Ingredients
The Nut Base
- 2 cups Raw unsalted peanuts (skins removed)
- 1/4 teaspoon Sea salt (fine grain to enhance the nutty profile)
The Sweetener
- 2 cups Confectioners' sugar (sifted to ensure no lumps)
- 1 tablespoon Cornstarch (optional, helps with structural integrity in humid climates)
Aromatic Enhancements
- 1/2 teaspoon Pure vanilla extract (optional for a gourmet twist)
- 1/8 teaspoon Ground cinnamon (just a hint for warmth)
Packaging and Presentation
- 14 pieces Cellophane squares (cut into 5x5 inch squares)
- 1 piece Round cookie cutter (approximately 2 inches in diameter)
👨🍳 Instructions
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1
Begin by lightly toasting the raw peanuts in a wide skillet over medium-low heat. Stir constantly for 5-8 minutes until they turn a pale golden hue and release a fragrant aroma. Do not over-brown, or the mazapán will be bitter.
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2
Spread the toasted peanuts on a baking sheet and allow them to cool completely to room temperature. Processing warm peanuts will turn them into peanut butter rather than a fine powder.
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3
Place the cooled peanuts and the sea salt into a high-powered food processor or clean spice grinder.
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4
Pulse the peanuts in short, 2-second bursts. You are looking for a texture that resembles fine sand. Stop frequently to scrape down the sides and check the consistency.
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5
Add the sifted confectioners' sugar, cornstarch, and ground cinnamon to the processor. Pulse 3-4 more times just to combine the ingredients thoroughly.
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6
If using vanilla extract, add it now and pulse one last time. The mixture should look like dry powder but should hold its shape when you squeeze a handful in your palm.
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7
Transfer the mixture into a large mixing bowl. Use your hands to break up any small clumps of peanut oil that may have formed during processing.
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8
Prepare a flat surface with a piece of parchment paper. Place your round cookie cutter on the paper.
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9
Spoon about 3 tablespoons of the mixture into the cutter. Use a flat-bottomed espresso tamper or a small glass to press down with significant force.
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10
The key to a successful mazapán is the compression. Press until the surface is perfectly smooth and the disc feels solid.
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11
Carefully lift the cookie cutter upward. If the disc crumbles, return the mixture to the bowl, add a teaspoon of sugar, and try again with more pressure.
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12
Repeat the process until all the mixture is used, spacing the discs an inch apart.
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13
Allow the formed discs to sit undisturbed for at least 1 hour. This 'resting' period helps the natural oils bind the sugar, making them slightly more durable.
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14
Carefully slide a thin offset spatula under each disc and place it in the center of a cellophane square. Fold the sides over gently—remember, these are famously fragile!
💡 Chef's Tips
To avoid making peanut butter, ensure your peanuts are completely cold before blending. If the mixture is too dry to hold its shape, add a few drops of water or honey, but be very sparing. Use a sifter for the powdered sugar to ensure the most velvety mouthfeel possible. For a chocolate version, replace 2 tablespoons of powdered sugar with high-quality cocoa powder. Handle the finished discs as little as possible; they are meant to crumble the moment they hit your tongue.
🍽️ Serving Suggestions
Serve with a hot cup of Mexican Spiced Café de Olla. Pair with a small glass of smoky Mezcal to contrast the sweetness. Crumble an extra piece over vanilla bean ice cream for a gourmet topping. Enjoy as a mid-afternoon treat with a glass of cold milk. Present them in a decorative box as a traditional 'regalito' for friends.