Marzipan at home

Marzipan is too expensive, but do you want sweet? Cook it yourself! Marzipan is a delicacy loved by many. Doing it is not as difficult as it may seem. If you follow the instructions and you already have experience in making sweets, you will succeed!

Astrid

Recipe author

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Composition / ingredients

servings:

For cooking almonds:

Water

1.5

For marzipan:

Almonds (cleared)

Sugar (for syrup)

Water (for syrup)

0.25

Almond Extract

0.2

Powdered sugar (Approximate amount, for rolling out the marzipan mass)

Food coloring

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 20 % 4 g

Carbohydrates 70 % 14 g

101 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make homemade marzipan? Prepare all the ingredients. Please note that you may need a little more water for marzipan (boil a small amount separately and cool), as well as powdered sugar for powder.
Step 2:
To start, boil the water for cooking almonds, put the almonds in boiling water and cook for 1-2 minutes. Then the grains need to be cleaned. The grains will be easily cleaned, if you press on the kernel, the skin will fall behind the nut.
Step 3:
Rinse the peeled almond kernels in a colander, let drain and dry in a frying pan for 2 minutes, stirring constantly. Nuts should not be fried in any case!
Step 4:
Chop almonds in a blender until it looks like a thick semolina porridge in consistency.
Step 5:
Now boil the syrup: pour the sugar with water and put it to cook, stirring occasionally. Make sure that the syrup does not turn into caramel!
Step 6:
The density of the syrup should be such that if we take a drop of syrup in our hands, you can roll a soft ball out of it. Pour the almonds into the syrup. Cook, stirring, for another 2-3 minutes on low heat. Remove from the heat, let the mass cool down a little, drop the almond essence into it and mix again in a blender.
Step 7:
You should get a soft, elastic mass that is easily cut and takes any shape. Sprinkle the cutting board with powdered sugar. Put the almond mass on it and roll it out with a rolling pin to the required thickness. If your marzipan crumbles, add a little water, in small portions, until elasticity is achieved. If, on the contrary, the marzipan is too thin, it is poorly molded, then it is necessary to thicken the mass to the desired consistency with powdered sugar.
Step 8:
In this form, marzipan can be used as a filling for baking or just as candy. In order to make jewelry from marzipan, food dyes are added to it. Squeeze a little paint onto the marzipan and knead it with your hands until the whole piece is evenly colored.

I have loved marzipan since childhood. At some point I decided to cook it with my own hands. The result exceeded all expectations. Try to cook homemade marzipan too!