A Marzipan Hedgehog

Learn about this recipe from our Historic Foodways staff, then try it at home.

This type of creation was known as a ‘deceit’ in the 18th century because it was something you would not normally eat yet made from edible food material. Our fun Hedgehog adheres to that description.

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• Two 7-oz. tubes of almond paste or marzipan
• 8 oz. slivered blanched almonds (it will take more than you think!)
• 2 large dried currants (or 2 whole cloves, for eyes)
• ½ pint of cream
• 2 egg yolks
• 4 to 6 Tbsp. sugar (how sweet do you like it?)

This recipe is being posted for the sheer fun of making a Hedgehog rather than to make the almond dough. This recipe will make a marzipan-like mixture that can be molded and shaped into anything you please. If you wish to make the dough, follow the measurements in the original recipe quoted above. For purposes of creating the Hedgehog we will use purchased marzipan that can be had at most grocery stores. When buying pinch the sides of the tube to see if it ‘gives’. This will tell you if it is malleable and can be shaped.

Instructions

1. Cut open the marzipan tubes and take them out of the foil wrap.
2. Take ¾ of the total amount of marzipan and combine them together working it like clay until it is blended into one ball.
3. By squeezing and shaping make an elongated ‘body’ shape and place it on a nice plate.
4. Take about half of the remaining marzipan and shape it with your fingers to resemble the head of the hedgehog and stick it on one end of the ‘body.’
5. To make it look as though the head blends into the body, take little pieces of marzipan and stick between the head and body and smooth it with a small knife so it looks like the head and body are one. [See the video instructions.]
6. Taking small pieces of marzipan, shape ears and attach to the head.
7. With a knife make a slit for the mouth.
8. Use the currants for eyes (or cloves).
9. Starting from the neck and working backwards over the body, stick in the slivered almonds to look like the quills of the hedgehog.
10. Once you’ve completed the hedgehog, take the cream, sugar and beaten egg yolks and put them together in a sauce pan. Whip together with a whisk.
11. Over a medium heat keep stirring the cream mixture until it is somewhat thick. Pour it around the base of the hedgehog.

If you want a change, add two or three drops of green food coloring to the cream as you mix it. It will look like your hedgehog is setting in grass!.