Home-made marzipan

Home-made marzipan

By
From
Scandinavian Baking
Makes
600g
Photographer
Columbus Leth

Most of the marzipan you can buy contains way too much sugar, as well as artificial flavours, and some is not even made from almonds but from apricot kernels. Good-quality marzipan should contain 60 per cent almonds. The rest is sugar and water. It is super-easy to make, but of course expensive, as is good-quality shop-bought marzipan. It's worth it though, as you’ll find it tastes much better than the shop-bought stuff.

Ingredients

Quantity Ingredient
500g almonds
100g icing sugar, plus more to dust

Method

  1. Whizz the almonds in a food processor until they become a paste. Add the icing sugar, whizz again, then add 50ml of water and whizz for a final time.
  2. Take the marzipan out of the food processor and knead it on a work surface dusted with icing sugar. Now it is ready to be used for cakes and sweets. It will keep for up to two weeks, wrapped in cling film in the refrigerator.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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