Ingredients
1 cup blanched and ground almonds – almond flour is the easiest way to get this ingredient, but you could buy blanched almonds and grind them yourself
2 cups Icing sugar
1 tablespoon light corn syrup
¼ teaspoon almond extract
½ – 1 tablespoon water
Method
Pour the almond flour and Icing sugar into the sifter or mesh strainer over the bowl. Sift the ground almonds and sugar together. If you prefer to hand mix them, make sure they are completely combined.
Mix the almond extract and corn syrup and pour them into the dry ingredients. Mix and then knead with your hand until the mixture is slightly wet, although it won’t fully bind together yet.
Add ½ tablespoon of water at first, then the rest of the tablespoon only if necessary, working the mixture until it becomes dough-like. Shape it so that it is oblong, put the dough in the freezer bag and gently roll it into a smooth log. Refrigerate the log for at least one hour.
Will keep for at least a month in the refrigerator or up to 6 months in the freezer.
Bring to room temperature before using in any recipe.
Marzipan fruits -
Colour the marzipan and shape the different types of fruits or any shape you desire, put cloves as stems for apples and oranges.
Marzipan Home made Another method
Yields: 250g Marzipan
Ingredients
125g Cashew Nuts 200g Sugar 1 egg white 1/2 tsp Almond essence 1/4 cup water Food colours, as required
Method
Soak the cashew nuts in some (room temperature) water for about 10 minutes. Drain, run some fresh water through the nuts, and drain them again.
Grind the cashew nuts, egg white and water to a fine paste.
Pour the ground paste, the almond essence and sugar into a large heavy pan. Place the pan on low-medium heat and stir to combine.
Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan.
Use the water test to check if it is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking.
As soon as it has cooked, pour the marzipan on a large plate and spread it out a little and leave it to cool down a little. Knead it to a dough while it is still warm.
Portion and colour the marzipan as desired.
You can now shape it as needed or use it in any recipe that calls for it.
If you making little shapes with the marzipan, once you de-mould it, place it on a plate and leave it to air dry for a while till it sets and is slightly firm to the touch. You can then place it in an airtight container and store. This should last you a couple of weeks if stored well.
If the temperature is too high where you are, consider refrigerating it till needed.
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