Marzipan, Legupan, Lupipan
You like to read our blog and want to cook experimentally? Missing recipes or don’t want to get your own fermentation chamber to grow koji right away? Instead, we now have regular MILK. Recipe Kitchen from our Food Lab in Munich, more precisely from Stefanie Wiehler-Streise. Steffi completes the team with Can, Jens and Felix. She conceives recipes that are experimental and playful, yet easy to recreate, in the spirit of the Food Lab.
I took inspiration from the Food Lab’s previous experiments and looked into substitute products. For example, the Food Lab has made vegetable charcuterie or vegetable jerky . But substitutes are not just for meat. Whether it’s muck instead of coffee or margarine instead of butter. In the GDR, for example, Legupan was invented to replace marzipan. For this purpose, expensive almonds, which had to be imported, were replaced by domestic legumes such as peas. The substitute product was convincing in terms of taste, appearance and texture.
Today we can import products from all over the world, everything seems to be available but in terms of sustainability animal products are problematic. Vegetables such as avocados and almonds, which consume more water and have to be imported, do not have the best environmental balance either.
So here’s my version of marzipan that can be made at home from mostly local ingredients. LUPIPAN.
Recipe for Lupipan Cookies
My marzipan substitute is based on lupins, which I use for a filled cookie. This is how the future tastes – or the past. Or the GDR? Anyway, it tastes very good. Have fun experimenting!
Recipe Lupipan (marzipan from lupins)
Ingredients:
- 125 g lupine flour,
- 90 g powdered sugar,
- 25 g Amaretto liqueur,
- 3 g orange flower water,
- 60 g water,
- 1 pinch salt
Preparation:
Mix all ingredients with a spoon and then knead by hand until homogeneous.
Recipe Chocolate Cookie with Lupipan filling (25 pieces)
Ingredients:
- 150g spelt flour (type 630),
- 150g almond flour,
- 180g butter (room temperature),
- 200g brown sugar, 50g egg white,
- 30g cocoa powder (dark),
- 5g espresso powder,
- 5 pinches of baking soda & baking powder,
- Pinch of salt & vanilla
Preparation:
Process all ingredients in a food processor with kneading choppers until a dough is formed. Weigh the mixture and divide into 25 equal parts and form into balls.
Preheat the oven to 190 °C (top and bottom heat). Weigh 25 parts of Lupipan at 7g each. Flatten dough ball, add marzipan on top and form into a ball again and flatten a bit. Place on a silicone mat and bake for 9-12 minutes.
