First, I had no idea how easy balancing my own almonds would be. See blanching almond post here. I found so much gratification doing this task. If you can’t be bothered to blanch, I get it. Buying blanched almonds is perfectly acceptable.
Speaking of easy, I can’t believe how easy it is to make marzipan. Thank you elavegan.com for showing me the way and the 4-1-1 on this delectable almond paste. Mind blown. Three ingredients a food processor (or blender) and done. Just. Like. That. Maybe four, if you count the optional rose water. I drank all of mine and used it as a skin toner. That makes three ingredients today if you count the water. Welp, I do. Wait, nope that makes four. I chose to add the almond extract in the end. Three or four ingredients. Either count is easy.
* I took some quick pictures with my iPhone for the marzipan process. The recipe has been modified for my making. Please see elavegan.com for more in-depth instructions and fun facts about marzipan.
- 3/4 cup + 1 tbsp (90 g) almond flour and finely ground
- 9 tbsp (70 g) powdered sugar
- 1 1/2 tbsp (20 ml) water
- 1/4-1/2 tsp (1/4-1/2 tsp) almond extract (optional) I use this.
- 1/2 tsp (1/2 tsp) rose water food grade (optional)
- Put the almond flour and powdered sugar in the food processor (I use my Cuisinart) and blitz until combined and smooth.
- Add the water and the almond extract, and rose water (optional) and pulse a couple of times until the dough holds together and forms a ball.
- If the dough is too dry and doesn’t hold together, add a tiny bit more water (or syrup). Make sure to add just a little until a thick dough is formed. If it’s too sticky and wet, add more almond flour.
- Take out the marzipan ball and knead it on a clean surface for about 30 seconds. You can now shape it into a log, wrap it up in cling wrap and refrigerate. It will firm up slightly in the refrigerator.
Until Next Time…