Uncooked Almond Paste (Marzipan)
african vanielje on Dec 19 2007 at 8:04 pm | Filed under: baking, cake, cake decorating, christmas, sweet kitchen, vkcb
This marzipan is vastly improved by toasting and grinding almonds especially.
- 375g of ground almonds
- 375g of half caster sugar / half icing sugar
- 2 teaspoons of fresh squeezed lemon juice
- 3/4 teaspoon of vanilla extract
- 3/4 of a teaspoon of orange flower water
- 2 egg yolks (you may not use them all)
Sift the icing sugar and then combine with the almonds and caster sugar.
Add the lemon juice and extracts.
Add a little of the egg yolk and work into the almond mix.
Keep adding egg until your paste starts to come together, it should be dry but also pliable.
Knead until thouroughly smooth.
- If you prefer you can use a whole egg or egg whites. Egg yolks give the darkest coloured, richest paste, whites make for a more brittle paste.
- Use pasteurized eggs if you are at all worried about salmonella.
Thank you for using a Vanielje Kitchen recipe. I hope it fed you mind, body and soul.
This is great, AV, thanks!
Boy do I love marzipan, and this is very different than my normal recipe. If I weren’t in sugar shock already from all the Christmas baking, I’d start this immediately!
AV, my pleasure.
Laurie, this is a very old one based on Mrs Beetons. I’d love to have yours to compare. I always make my own so it would be good to have options.