Chef Karlos Arguiñano, popular Spanish chef: “For Christmas Eve with the family, surprise them with a marzipan crocodile”
The Spanish chef proposes an original and fun idea to sweeten the most family-oriented dinner of the year with a simple and easy-to-prepare list of ingredients.
Christmas is right around the corner, and with it come the traditional recipes from beloved Spanish chef Karlos Arguiñano. This year, he’s raising the bar with a playful and impressive dessert designed to wow the whole family on Christmas Eve: a marzipan crocodile.
@karguinano 🎄 Para Nochebuena en familia, sorprende con un cocodrilo de mazapán 🐊, el dulce más divertido de la mesa navideña. Perfecto para preparar con niños y disfrutar juntos de la tradición del mazapán. 📝 Ingredientes: 200 g de almendra molida 200 g de azúcar glas 1 huevo Frutas escarchadas Piñones 2 clavos de olor Hojas de menta Sigue la receta y crea un mazapán casero con forma de cocodrilo. 🌟 ➡️ Receta completa en hogarmania.com #MazapánNavideño #CocodriloDeMazapán
♬ sonido original - Karlos Arguiñano - Karlos Arguiñano
Arguiñano admits this creation is a challenge even for him. While he’s made small marzipan figures before, he’s never attempted something as ambitious as a crocodile. To start, you’ll need:
Ingredients:
- 200g of ground almonds
- 200g of icing sugar
- 1 egg
- Candied fruits
- Pine nuts
- 2 cloves
- Mint leaves
Step-by-Step Instructions
- Make the dough: Mix the ground almonds and confectioners’ sugar thoroughly. Add only the egg white and knead by hand until you have a compact, smooth dough.
- Shape the crocodile: Form the legs, eyes, and body. Use a knife to open the mouth and place a strip of candied fruit inside to mimic the tongue. Add small “fangs” and carve nostrils for a realistic touch.
- Add details: Attach the eyes and legs, then score scales along the back with a knife. “Now it really looks like a crocodile,” Arguiñano jokes.
- Glaze and bake: Brush the figure with the leftover egg yolk to give it a golden finish. Decorate with more candied fruit as desired. Bake at 350°F (180°C) for 5–10 minutes. Don’t overbake—Arguiñano warns it will dry out. The goal is a dessert that’s moist inside and beautifully crisp outside.
A holiday treat for kids and adults alike
The result is a whimsical centerpiece that’s sure to delight children and impress guests. It’s not just a dessert—it’s edible art, bringing a touch of fun and creativity to the holiday table.
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