Recipes & Pairings

MAZAPANES DE SOTO | Soto-style Marzipan

Marzipan is a classic holiday dessert throughout Spain, thanks to the abundance of almond trees scattered across the peninsula. But what most people don’t know is there are two types—marzipan from Toledo, all almond and sugar, and marzipan from Soto en Cameros, a village of about 100 people south of Logroño in Rioja. During the Christmas season, over 250 tons of these sweets are produced. Soto-style marzipan has ground almonds and sugar, like marzipan from Toledo, but it has added flavor from lemon zest. 

This version is similar to one many make in their home kitchens, incorporating a surprise ingredient—the potato. Mashed potato lends a supple texture to the dough, making it easy to work with for home chefs. After baking at a high temperature, these marzipans get a glaze that keeps them moist and tender inside for days, making them the perfect bake-ahead holiday dessert.

Makes 18 

• 1 small potato
• 3 cups (300g) almond meal
• 3 cups (300g) confectioner’s sugar
• 1 lemon

Special equipment:  1½- 2” cookie cutter 

• Preheat the oven to 450ºF (230ºC).
• Heat a pot of boiling water and boil the potato, skin on, until it is tender when pricked with a knife, about 25-30 minutes. Allow the potato to cool and peel it. Mash the potato well and reserve.
• Mix the almond meal and 2 cups (200g) of the confectioner’s sugar. Grate the zest of the lemon with a microplane. Mix in ¼ cup (50g) of the mashed potato and knead the dough with your hands until the mixture is homogenous.
• Roll out the dough to 1” thickness. Using a cookie cutter of about 2” diameter, preferably with the traditional fluted edges, cut the dough into pieces.
• Bake on a silicone mat or ovenproof paper for 8 minutes, or until the edges are starting to brown. Allow to cool completely.
• Mix the remaining cup of confectioner’s sugar with 2 tablespoons (30mL) of water. The texture should be thick but fluid. Pick up each cookie and dip it, top down, into the glaze. Allow the glaze to dry completely before eating or storing.

Pair with Rioja

Pairing a Rioja Gran Reserva with Mazapanes de Soto creates a delightful balance of rich flavors and textures. The deep, complex notes of ripe fruit, spices, and leather in a well-aged Rioja Gran Reserva complement the subtle almond sweetness and delicate texture of these traditional Spanish marzipan treats. The wine’s oak-aging imparts vanilla and earthy nuances that play beautifully with the nutty, slightly toasty flavor of Mazapanes de Soto, enhancing each bite and sip. This pairing is an elegant choice for holiday gatherings or as a special dessert to savor with friends.