If you’re familiar with Latin American cuisine, then you know all about mazapan de la rosa—a traditional and delicious treat of Mexico. It is a sweet confection made from ground almonds, sugar and egg whites that has been enjoyed by generations of Mexicans. Whether you’re looking to make the classic version or try something more creative, we’ve put together 10 recipes that are sure to satisfy your sweet tooth. From cakes and cookies to simple snacks, these recipes will show you how to make the best mazapan de la rosa in no time. So fire up your ovens and get ready for some delicious treats!
Mazapan de la rosa Recipe #1
Ingredients:
1 pound blanched almonds
1/2 cup sugar
4 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, room temperature
2 large egg whites, lightly beaten
1 teaspoon almond extract
Directions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In the bowl of a food processor, combine almonds, sugar, flour, baking powder and salt; process until mixture becomes a fine meal.
3. Add butter and pulse until mixture resembles coarse crumbs. Add egg whites and almond extract; pulse until mixture forms a ball.
4. Place dough on prepared baking sheet; flatten slightly with your hand. Bake until golden brown, about 15 minutes. Let cool completely on baking sheet before serving or storing in an airtight container for up to 1 week.
Mazapan de la rosa Recipe #2
Ingredients:
1 lb. almonds
1 lb. sugar
4 oz. water
1 tsp. vanilla extract
pink food coloring
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Line a baking sheet with parchment paper and spread the almonds on the sheet. Roast for about 10 minutes, or until lightly browned. Allow to cool.
3. In a medium saucepan over medium heat, combine the sugar, water, and vanilla extract. Cook, stirring constantly, until the sugar has dissolved and the mixture is bubbling. Remove from heat and add a few drops of pink food coloring, or enough to desired shade of pink.
4. Add the roasted almonds to the sugar syrup and stir until coated evenly. Pour onto the prepared baking sheet and spread into a single layer. Allow to harden for about 1 hour before breaking into pieces
Mazapan de la rosa Recipe #3
Ingredients:
1 lb. almonds
1 lb. sugar
2 tsp. rose water
1⁄2 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground allspice
Pinch of salt
Instructions:
1) Preheat oven to 375 degrees F (190 degrees C).
2) Spread the almonds on a baking sheet and roast for about 10 minutes, or until lightly browned.
3) In a food processor, grind the roasted almonds until they are a fine powder.
4) Add the sugar, rose water, cinnamon, cloves, allspice, and salt and process until the mixture is well combined.
5) Place the Mazapan de la rosa mixture in a bowl and knead with your hands until it forms a smooth dough.
6) If the dough is too crumbly, add a little more rose water; if it’s too sticky, add more powdered sugar.
7) Form the dough into small balls and flatten them slightly. Store in an airtight container in the refrigerator until ready to serve
Mazapan de la rosa Recipe #4
Ingredients:
1 pound mazapan de la rosa
3/4 cup sugar
1/2 cup water
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking pan.
2. In a medium saucepan, combine the mazapan de la rosa, sugar, water, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Remove from heat and pour into the prepared baking pan.
3. Bake for 25 minutes, or until golden brown. Let cool before serving.
Mazapan de la rosa Recipe #5
Ingredients:
1 cup almonds
2 cups sugar
1 egg white
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
Pinch of salt
3 tablespoons all-purpose flour
2 tablespoons rose water
1 tablespoon butter, melted
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
2. In a food processor, finely grind the almonds. Add the sugar, and process until the mixture is very fine.
3. In a mixing bowl, beat the egg white until stiff. Mix in the ground almond mixture, vanilla extract, cinnamon, nutmeg, and salt. Stir in the flour and rose water until well blended. Pour in the melted butter, and mix well.
4. Spread the batter evenly into the prepared pan. Bake for 25 minutes, or until golden brown. Let cool before cutting into squares or bars
Mazapan de la rosa Recipe #6
Ingredients:
1 cup almonds
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg white
1 teaspoon vanilla extract
1 tablespoon rose water
3 tablespoons flour
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
2. In a food processor, grind the almonds and sugar until it forms a powder. Add the baking powder, salt, egg white, vanilla extract, and rose water. Slowly add the flour until it forms a stiff dough. If necessary, add more flour 1 tablespoon at a time. The final dough should be crumbly but not dry. Otherwise, it will not be able to hold its shape when formed into balls.
3. Place dough on a lightly floured surface and form into small balls about the size of a walnut. Place balls on prepared baking dish and flatten slightly with your hand or a fork. Bake for 10-12 minutes or until golden brown.
Mazapan de la rosa Recipe #7
Ingredients:
1 pound raw peanuts
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, softened
2 eggs, beaten
1 teaspoon vanilla extract
½ cup all-purpose flour
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, stir together the peanuts, sugar, baking powder, and salt. In a separate bowl, cream together the butter and eggs. Stir in the vanilla extract. Add the peanut mixture to the butter mixture, stirring until well blended. Stir in the flour until completely mixed in. Pour batter into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool before serving.”
Mazapan de la rosa Recipe #8
Ingredients:
1 pound blanched almonds
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 tablespoons all-purpose flour
1 egg white, beaten
1 tablespoon water
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a food processor, combine the almonds, sugar, cinnamon, cloves, nutmeg, and flour. Process until the nuts are finely ground. Add the egg white and water. Pulse until the mixture forms a dough. Add more water if necessary. Mix in the vanilla. Press two thirds of the mixture into the prepared pan. Reserve the remaining mixture for topping.
Bake for 20 minutes in the preheated oven, or until firm. Cool slightly. Meanwhile, place confectioners’ sugar in a small bowl. Add enough water to form a thick icing. Spread over the top of the cooled bars. Sprinkle with reserved almond mixture. Let cool completely before cutting into bars.”
Mazapan de la
Mazapan de la rosa is a delicious, traditional Mexican candy made from almonds, sugar, and rosewater. It’s perfect for celebrating Day of the Dead, or any other special occasion! Here are some recipes for Mazapan de la rosa that will make your celebrations even sweeter:
1. Mazapan de la Rosa Cookies: These cookies are soft and delicate, with a lovely hint of rosewater flavor.
2. Mazapan de la Rosa Cupcakes: Moist and fluffy cupcakes with a sweet almond-sugar frosting, these are sure to be a hit at any party!
3. Mazapan de la Rosa truffles: Rich and decadent dark chocolate truffles with a smooth almond center, dipped in pink sugar.
4. Mazapan de la Rosa Cheesecake: A creamy cheesecake with a layer of almond-sugar crust, infused with rosewater and topped with fresh raspberries.
5. Mazapan de la Rosa Cake: A moist and flavorful cake made with almond meal and flavoured with rosewater syrup, perfect for sharing at celebrations large and small.