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Filed Under Misc.Almonds
Marzipan Paste

Italy Italy
Shared by: Second Banana

3 1/2 cup sifted Confectioner's sugar
1 cup Granulated sugar
5 cup Ground almonds
4 large lightly beaten Eggs
1 tablespoon Lemon juice
1 teaspoon Vanilla extract
1 tablespoon Rum
1 tablespoon Orange-flower Water

Note: For easier handling, let the Marzipan rest, wrapped in wax paper, for 24 hours.

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Mix


30 Minutes


24 Hours


24 Hours 30 Minutes

Note: For easier handling, let the Marzipan rest, wrapped in wax paper, for 24 hours.



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Mix the sifted confectioner's sugar with the granulated sugar and almonds in a large mixing bowl.

In a separate mixing bowl, beat the eggs until frothy, then gradually add the lemon juice, vanilla extract, rum, and orange-flower water into the eggs.

Working first with a spoon, mix the egg mixture with the dry ingredients until a paste is formed. Knead with your hands to make sure the marzipan is a smooth paste. If over-kneaded, the marzipan will be crumbly, making it impossible to roll and mold.

After kneading the paste to the desired consistency, wrap it in wax paper, cover and leave it to stand for 24 hours. It will be easier to handle when you're ready to work with it. If you are rolling the marzipan, be sure to dust your board or counter liberally with Confectioner's sugar to prevent sticking.





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