Danish Marzipan Spread

 - Danish Recipe

Directions:

1. Whip together the marzipan and sugar on medium speed (a hand mixer is best for this small amount).

2. Gradually add the butter until the mixture is smooth. If needed, use a spoon to flatten the marzipan and eliminate any clumps.

3. Whip the marzipan mixture on high until it becomes light and airy. 

Notes:

- Use this mixture in various Danish desserts; many of which I have on this website. 

     - Danish Cinnamon Rolls - ¨Kanelsnegle¨

     - Danish Cinnamon Braids - ¨Kanelstænger¨

     - Danish Cinnnamon Twists - ¨Kanelsnurrer¨

     - Classic Danishes - ¨Spandauer¨

     - Danish Kringles 

- The marzipan spread lasts 2-3 days at room temp, 2-3 weeks in the fridge, or 6-12 months in the freezer when stored airtight.