marzipan

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Marzipan

As I mentioned, this was only my first time making this, but the flavor was spot on. I found the texture too crumbly to hold up when impaled on a fork and dipped into chocolate (fantastically simple chocolate-tempering instructions can be found here), but fine if you just wanted to shape the pieces. Either way, a little more “goo” — corn syrup — couldn’t hurt.

I haven’t yet made a batch with the more traditional egg whites as a binder, but do let me know if you try it, or have a technique of your own to share.

8 ounces blanched almonds
1 3/4 cups confectioners’ sugar
1 tablespoon almond extract
4 tablespoons corn syrup

Grind the almonds in a food processor for about two minutes: it will first become crumbly, and the crumbs will get successively smaller until it is more of a fine powder. Keep it going through this stage, and when it nearly forms clumps, that’s when you’ve got it right.

Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.

Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.


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