I'm not suggesting anyone should subsist on marzipan. I was asked by the extended family for some baked goods for the family dinner and some of the recipes require marzipan. Marzipan is quite pricey and making your own is hardly a bother. You can also reduce or increase the sugar content to taste. My recipe is for medium-sweet marzipan, less sweet than commercially sold marzipan. It's firm but can be rolled out if you need a thin layer of marzipan.
6 oz almond flour
2.5 oz powdered sugar
3 teaspoons water or rum
1 teaspoon rosewater - don't omit this. You can find a bottle on Amazon.com.
a few drops of bitter almond flavor or substitute amaretto liqueur for the water/rum*
a pinch salt
*amaretto is the best substitute for synthetic bitter almond flavoring
Mix everything into a smooth but firm dough. Shape it into a brick for cool storage.
You could make simple treats for your sugar-addicted family members by making a 34-inch diameter marzipan ball., Then push a hazelnut or macadamia into the center of the ball. Smoothen the ball and roll it in cacao powder or ground nuts or something. People seem to like those marzipan balls. You could also dip the marzipan balls into melted chocolate and let them cool on a rack. You could even dip the balls into dark chocolate, let them cool, and then dip them into white chocolate. You can get supper-fancy and make a giant layered marzipan ball that you serve up with 50 units of insulin. I will be adding little bits of marzipan to a Christmas cake or rather to two of them.
6 oz almond flour
2.5 oz powdered sugar
3 teaspoons water or rum
1 teaspoon rosewater - don't omit this. You can find a bottle on Amazon.com.
a few drops of bitter almond flavor or substitute amaretto liqueur for the water/rum*
a pinch salt
*amaretto is the best substitute for synthetic bitter almond flavoring
Mix everything into a smooth but firm dough. Shape it into a brick for cool storage.
You could make simple treats for your sugar-addicted family members by making a 34-inch diameter marzipan ball., Then push a hazelnut or macadamia into the center of the ball. Smoothen the ball and roll it in cacao powder or ground nuts or something. People seem to like those marzipan balls. You could also dip the marzipan balls into melted chocolate and let them cool on a rack. You could even dip the balls into dark chocolate, let them cool, and then dip them into white chocolate. You can get supper-fancy and make a giant layered marzipan ball that you serve up with 50 units of insulin. I will be adding little bits of marzipan to a Christmas cake or rather to two of them.
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