Almond Marzipan

1. It is necessary to prepare the products for cooking the day before. This applies to bitter almonds. It is soaked in cold water and left overnight, for about 12 hours. After the specified time, peel the almonds with a small knife. We divide the nut into two halves so that the water flows around most of its surface. We put it in a container already with water at room temperature. We leave it for another 12 hours. The longer the almonds are soaked, the less bitterness remains in it. Thus, the exposure time is a matter of taste. If desired, peeled almonds can be left even for a whole day. Only in this case you need to change the water to clean a couple of times.

2. Prepare almond flour. Pour one and a half liters of water into a saucepan. We send it to the fire, bring it to a boil. Then we put almonds in boiling water. Let it boil again.
Then turn off the fire. Leave the nuts in the water for about 2 minutes. And now we drain the hot water and pour in the cold. Since the longer almonds are in hot water, the more flavor they lose. Spread the almonds on a towel, leave for an hour so that it dries well. Then, using a coffee grinder, we grind the nuts into powder. You need to grind in batches, for 4-5 bookmarks. Add bitter almonds to one of the parts. Thus, it will combine well with ordinary almonds.

3. Prepare sugar syrup. To do this, pour water into a saucepan, pour sugar here as well. We send the pan to the fire, heat the contents until the sugar dissolves. If, nevertheless, a small amount of unsolved sugar remains in the pan, it's not scary. It will sink to the bottom, and you won't need all the syrup for cooking, so the remaining crystals are easy to avoid. Cool the syrup to a warm state. Do not allow the syrup to cool for too long, as it will crystallize.

4. Pour four tablespoons of syrup into the resulting almond flour, knead until a homogeneous sticky mass. How much syrup is needed depends on how much water the almonds absorbed during boiling. Marzipan structure should not be crumbly, but on the contrary - very sticky. We roll it up on the work surface into a sausage. We pack it in plastic wrap. We send it to the refrigerator. It is perfectly stored in the cold for 3 weeks. Before serving, the delicacy can be cut into pieces.

Help yourself!