Blueberry-marzipan Filling

Almond cream recipe adapted from “Holiday and Celebration Bread in Five Minutes a Day” by Zoe Francois and Jeff Hertzberg M.D.

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Servings: 24

Prep Time: 00:40

Cook Time: 00:00


2.5 cups fresh blueberries

1 tablespoon lemon zest

1 cup granulated sugar

1 teaspoon fresh minced thyme leaves

1 tablespoon lemon juice


6 tablespoons unsalted butter, softened

1 package almond paste, (5.29oz)

1/4 cup all purpose flour

1 large egg

1 teaspoon orange flower water

1/4 teaspoon almond extract


1Cook the Blueberries: Combine all the blueberry ingredients in a saucepan over medium heat and bring to a boil. Reduce heat to simmer and continue cooking, uncovered, stirring often for about 25-30 minutes, until mixture has thickened. Take the mixture off the heat and cool completely.

2Make the Almond Cream: Combine all ingredients in the bowl of a food processor and pulse, scraping sides with a spatula often, until a smooth and creamy mixture develops.

3Combine: Once the blueberry mixture has completely cooled, gently stir the almond cream into it. Do not fully combine the two, making the mixture full of streaks of color, similar to tie-dye.

4Use: Mixture can be used to fill Hamantaschens, turnovers, cookies and babka.

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