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https://thegreencreator.com/homemade-marzipan/
Mostly I prefer to post recipes for savory food despite my sweet tooth, but I'm a huge fan of marzipan, so I thought this recipe was worth a mention. With a few ingredients and a blender or food processor (I used a blender), this is a simple recipe to make. Note that I also have a kitchen scale so I used the grams amounts for the almond flour and powdered sugar. This recipe also gives substitutions for the sweetener and suggestions for optional ingredients. I just mixed almond flour, powdered sugar, and water in my blender. I was quite happy with the taste of the result, though I have an interest in experimenting with the substitutions and optional ingredients in the future.
Here's the main recipe (follow the link above for notes, additional information on substitutions, and optional ingredients):
Ingredients
- 3/4 cup + 4.5 tbsp (100 gr) almond flour blanched and finely ground *see notes
- 11 tbsp (80 gr) powdered sugar or powdered erythritol *see notes
- 1 tbsp (15 ml) water
- 1/2 tsp almond extract (optional but highly recommended)*see notes
- 1 tsp food grade rose water (optional)*see notes
Instructions
For this recipe I use erythritol. With an electric coffee/spice grinder I make powdered erythritol.
Place the almond flour and powdered sugar in a food processor and process until combined and smooth. Depending on how big and powerful your food processor is this can take 1-2 minutes. Process until it comes together in a firm mass.
I recommend using a small food processor for this recipe and quantity.
After a few seconds add in the water, almond extract, and food grade rose water (optional). Process again to combine. The marzipan is well combined if you can scoop out a bit of the dough and form a ball with y our fingers. It should be slightly sticky and hold together.
If the dough is moist and crumbly, process longer. And when the dough is too dry and crumbly, add a little bit of water (like ½ tsp).
Be careful with adding too much water as the dough can become too sticky and moist. The only way to compensate too much water is by adding more almond flour and depending on the taste also more sweetener. So be careful with the water. You want to create a thick dough and not a nut butter.
Take out the marzipan dough and knead it as (bread) dough on a surface until it gets warm and easily adapts to any form you would like to create. You can shape it into a log, disc or ball and place it in the refrigerator, either in an air tight container or tightly wrapped in cling wrap.
After about 3-4 hours in the refrigerator the marzipan will be firm.
Depending on how you want to use the marzipan, it may be helpful to warm the marzipan to room temperature before using.
