Brainwave, (yes, another one.)

While I was working on a proposal to present a paper at this conference I suddenly had the brainwave -- WALNUT MARZIPAN. (Image on left is Einstein's brain).

The possibilities are endless, as are the calories. Think: instead of almond croissant - WALNUT croissants with walnut marzipan.

I found this recipe online:

Walnut Marzipan
Walnut marzipan makes a nice change it is more nutty and less sweet than almond marzipan. If I were making this with almonds I would blanch off the skins but never have with walnuts. I use the following recipe which was originally from the Good Housekeeping Institute.

You need a food processor. I grind the nuts in a Bamix stick blender processing bowl in 2 batches and then do the rest by hand but it is probably easier if you ahev a proper full size processor.

4 oz broken walnut meats
2 oz castor sugar
2 oz icing sugar plus extra for dusting
1 egg yolk

Put the broken walnuts into the food processor bowl and blitz until they are finely ground. Add the sugars and the egg yolk and blend unitl the mixture starts to bind together. Take out and knead until smooth.

This will make a "sausage" about 11" long to lay down the middle of the stollen dough.

(From The Fresh Loaf)