Marzipan I

This is a smooth marzipan suitable for covering rich fruit cakes and for making sweets . The marzipan must be well kneaded to release the natural oils. The quantity of egg added to the mixture varies depending on the dryness of the almonds, but be careful not to add too much egg or the marzipan zuill become sticky and difficult to work.

The quantity of marzipan given here zuill cover the top and sides of a

9-inch round cake.

2 POUNDS

1 lb. ground almonds

12 oz. icing sugar

4 oz. sugar

2 to

3 egg yolks

2 teaspoon almond essence

Sift the almonds, icing sugar and sugar into a large mixing bowl. Mix the ingredients lightly together with your hands.

Add two egg yolks and the almond essence and, using a spatula or palette knife, stir them in. Use your hands to draw the mixture together, adding more egg yolk if the mixture is too dry. Lightly dust a working surface with icing sugar or cornflour . Turn the marzipan out on to the working surface and knead it, pressing down and away from you with the heel of your hand, for 5 minutes or until the mixture is very smooth. The marzipan is now ready to use.

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