A dense, fine, and fragrant almond paste, true to traditional European marzipan. It can be enjoyed in bite-sized pieces, shaped into fruits, or used to cover cakes and entremets.
Ingredients
- 200 g blanched almonds
- 180 g confectioners' sugar
- 1 tbsp food-grade rose water
- 1/4 tsp bitter almond extract
- 1 tbsp cold water
- 1 pinch fine salt
- 20 g confectioners' sugar for the work surface
Method
- Dry the blanched almonds thoroughly with a clean kitchen towel so they do not stick during processing, yielding a fine paste rather than a wet purée.
- Pulse the almonds until a very fine powder forms, stopping as soon as the texture begins to clump slightly between your fingers.
- Add the confectioners' sugar and fine salt, then process again just enough to obtain a smooth, pale mixture with no visible large grains.
- Pour in the rose water and bitter almond extract, then process until the mixture begins to form heavy, fragrant crumbs.
- Add the cold water only if the paste remains dry, then process briefly until it comes together into a pliable mass without becoming oily.
- Turn the paste out onto a work surface lightly dusted with confectioners' sugar, then knead gently until a smooth, dense, and malleable texture forms.
- Shape into a compact log or disk, wrap tightly, and let rest in the refrigerator until the flavor rounds out and the paste firms up.
- Bring the marzipan back to room temperature before serving or shaping, until it is pliable to the touch but clearly holds its shape.
Nutrition
Per serving
- Energy
- 485.3 kcal
- Protein
- 10.65 g
- Carbohydrate
- 59.5 g
- Fat
- 25 g
- Fibre
- 5 g
- Calcium
- 118 mg
- Iron
- 1.64 mg
- Magnesium
- 134 mg
