Post by rachel on May 12, 2013 19:30:00 GMT -5
This recipe was taught to me by my German teacher, and is - as far as I know - the recipe her family has been using since before anyone can remember. She makes it at Easter (eggs are very easy to shape, but she has moulds for all sorts of things). I make it a couple of times a year.
This marzipan doesn't turn out smooth enough for use as cake icing, but rolled into little balls or moulded, it makes very nice sweets (or lollies, or candy, or whatever you want to call it). It can be quite rich, so don't eat too much at once!
What you need:
-icing sugar (powdered sugar, confectioner's sugar, whatever)
-blanched and grated almonds (or you can just buy pre-powdered almonds)
-water
-rosewater (or another flavoured liquid, like citric acid, vanilla, food flavouring, etc)
What to do:
1-blanche and grate almonds. I avoid this step by buying almond powder - but my teacher will blanche and grate the almonds herself, with a little circular grater thing.
2-mix almonds and icing sugar in a bowl. You should have a roughly even amount of each.
3-mix water and flavouring together in a cup. Otherwise the flavour will be very strong.
4-add water/flavour a little bit at a time and kneed. It should be moist enough to stay when you roll it into a large ball and let it sit, but not soggy, just slightly sticky.
5-now you can add colouring (if you want to) and shape the marzipan however you want.
6-leave it out in a single layer, not touching, on a tray to dry. Once dry, it will keep for a very long time.
This marzipan doesn't turn out smooth enough for use as cake icing, but rolled into little balls or moulded, it makes very nice sweets (or lollies, or candy, or whatever you want to call it). It can be quite rich, so don't eat too much at once!
What you need:
-icing sugar (powdered sugar, confectioner's sugar, whatever)
-blanched and grated almonds (or you can just buy pre-powdered almonds)
-water
-rosewater (or another flavoured liquid, like citric acid, vanilla, food flavouring, etc)
What to do:
1-blanche and grate almonds. I avoid this step by buying almond powder - but my teacher will blanche and grate the almonds herself, with a little circular grater thing.
2-mix almonds and icing sugar in a bowl. You should have a roughly even amount of each.
3-mix water and flavouring together in a cup. Otherwise the flavour will be very strong.
4-add water/flavour a little bit at a time and kneed. It should be moist enough to stay when you roll it into a large ball and let it sit, but not soggy, just slightly sticky.
5-now you can add colouring (if you want to) and shape the marzipan however you want.
6-leave it out in a single layer, not touching, on a tray to dry. Once dry, it will keep for a very long time.