Side Pannel
Marzipan (Almond Paste)
Ingredients List
- 1 lb Blanched almonds
- 2 c Sugar
- 1 c Water
- Icing sugar
- Almond extract, or vanilla
- Extract or rose water
Directions
If you blanch the almonds yourself, spread them out to dry well before
proceeding. Grind them through the fine blade of a food chopper three
or four times until very fine.
Bring sugar and water to a boil in a medium saucepan, stirring until
sugar dissolves. Boil hard until syrup registers 240 degrees F on a
candy thermometer. Add to almonds and stir until creamy. Sprinkle a
large platter with icing sugar. Spread almond mixture on platter,
cool, then pack into a large jar with a tight fitting lid. Mixture
will be crumbly at this point. Let stand at least one week to mellow.
Gather into a ball and knead on a board sprinkled with icing sugar
until smooth and pliable. Knead in a few drops of your chosen
flavouring. Makes about 3 1/2 cups.
proceeding. Grind them through the fine blade of a food chopper three
or four times until very fine.
Bring sugar and water to a boil in a medium saucepan, stirring until
sugar dissolves. Boil hard until syrup registers 240 degrees F on a
candy thermometer. Add to almonds and stir until creamy. Sprinkle a
large platter with icing sugar. Spread almond mixture on platter,
cool, then pack into a large jar with a tight fitting lid. Mixture
will be crumbly at this point. Let stand at least one week to mellow.
Gather into a ball and knead on a board sprinkled with icing sugar
until smooth and pliable. Knead in a few drops of your chosen
flavouring. Makes about 3 1/2 cups.
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