Felicity Swirls

Kōhaku Uzumaki


Preparation info

  • Difficulty


  • Makes

    18 pieces

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Here’s a marzipan and candied-ginger sweet that borrows its shape from a typical Japanese yam-paste-and-rice-flour pastry. The pink-and-white color scheme indicates felicity in Japan and confections of this sort would be served in conjunction with some celebration. I suggest you enjoy them at the conclusion of any festive meal. They look particularly pretty when paired with Moss Pebble truffles or Pine Needle Candies.


  • 7 ounces marzipan or almond paste
  • 3–4 tablespoons confectionerssugar
  • 2–3 drops red food coloring
  • ½ tablespoon light corn syrup
  • 1 ounce candied ginger, cut in long slivers


Divide the marzipan and work each half with 1 tablespoon of confectioners’ sugar. The marzipan should be flexible but not sticky. Set one half aside and color the other with a few drops of red food coloring. Carefully knead this half into a smooth, rosy mass. If necessary, use a bit more confectioners’ sugar to keep the marzipan from sticking to your hands, board, or bowl.

Lightly dust your board and pin with confectioners’ sugar and roll out the uncolored marzipan in a rectangular shape approximately by 15 inches. Ideally the marzipan will be no thicker than inch. Cut this piece into three strips, each about 5 inches long.

Now roll out the pink marzipan in the same manner.

Take one strip of pink and brush the top surface lightly with corn syrup. Lay an uncolored strip over it, matching up length and width so the edges are flush. With your brush dipped in corn syrup, lightly dab the top surface of the uncolored marzipan. Take about one third of the candied ginger slivers and lay them, right to left, across the width of the uncolored marzipan in a single layer. Starting with the edge closest to yourself, snugly roll the layers enclosing the ginger. Gently press the sides of the roll as you go to make these flush. Lay the roll seam side down, and repeat with the remaining materials to make two more rolls. If you’re serving these sweets alone, make one of the three rolls with the colors reversed, to add more visual excitement. If you plan to serve these with Moss Pebble truffles or Pine Needle Candies, it’s best to make them all as described above. Cover the rolls with plastic wrap and chill for at least 30 minutes and up to 2 days in the refrigerator.

Just before serving, slice each roll into six pieces. Stack them with the swirl pattern facing up, or arrange them standing (seam down) in diagonal rows.