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Marzipan Yule Logs

Total Time

Prep: 1 hour + chilling


2 yule logs (10 servings each)

For an extra-special treat at Christmastime, I shape these little candies using homemade almond paste. The chocolate-coated logs have cute cherry and pecan decorations.—Margery Richmond, Fort Collins, Colorado
Marzipan Yule Logs Recipe photo by Taste of Home


  • 3 tablespoons golden raisins
  • 3 tablespoons golden or light rum
  • 1 teaspoon meringue powder
  • 1 tablespoon water
  • 1 cup blanched almonds
  • 1 cup confectioners' sugar
  • 1 teaspoon almond extract
  • 1 teaspoon corn syrup
  • 3 tablespoons chopped candied orange peel
  • 4 ounces semisweet chocolate, melted
  • Pecan halves and halved candied cherries


  1. In a small bowl, combine raisins and rum. Cover and let stand overnight. Drain, reserving liquid.
  2. In another small bowl, dissolve meringue powder in water. Place almonds and 1/2 cup confectioners sugar in a food processor; pulse until almonds are finely ground. Add remaining confectioners' sugar; pulse until blended. Add extract, corn syrup and meringue mixture; process until mixture forms a ball. Remove and wrap in plastic. Refrigerate 1 hour or until firm.
  3. Crumble almond paste into a large bowl. Knead in drained raisins and candied peel. If mixture is too stiff, add enough reserved rum as necessary to soften. Divide mixture in half; shape each into a 6-in. log. Wrap in plastic. Refrigerate 4 hours or overnight until firm.
  4. Unwrap logs; brush all sides with melted chocolate. Place on waxed paper. Decorate with pecans and cherries. To serve, cut crosswise into slices.

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