A friend and I were talking about the varying uses of marzipan and it left me inspired to make a home version for a later recipe. The little decorative confection has multiple uses across dessert dishes with its pliability and unique texture. It can be a very dense 'dough' of sorts, and the taste may or may not be sweet to any individual's liking. For pairings with sweeter items, I prefer to let it be as it is, though kneading it further with confectioners sugar will up the sweet ante.
Ingredients
Servings: 6 oz
Prep Time: 10 min
1c Almond Flour
3 Tbsp Light Corn Syrup
1/2 Tsp Vanilla OR Almond Extract
Confectioners Sugar, as desired
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| Ready-to-Use Marzipan |
To make the marzipan, draw a hot water bath in a sink and rest a mixing bowl inside. Stir the syrup and vanilla until combined and syrup is thin. Fold in flour until fully mixed and knead for a few minutes. The dough will be sticky at first. Use a small amount of confectioners sugar when kneading to aid. Set aside in a covered container for a few hours before first use.
- Almond flour is pretty simple to make: process blanched almonds in short intervals and sift out the fats. Repeat the process a few times for a finer flour.
- Almond meal is just as easy: replace blanched with raw almonds and do the same process for a grittier texture.
- Note: process for short intervals only or the heat from the blades will draw out the fat and the result will be a paste or clay versus flour.
Nutrition Info (0.5 oz - without confectioners sugar)
Calories 72, Total Fat 4.8g, Sat. Fat 0.4g, Cholest. 0mg, Sodium 3.5mg, Carb. 6.4g, Fiber 1.2g, Sugars 1.9g, Protein 2.1g
Calories 72, Total Fat 4.8g, Sat. Fat 0.4g, Cholest. 0mg, Sodium 3.5mg, Carb. 6.4g, Fiber 1.2g, Sugars 1.9g, Protein 2.1g
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