Marzipan from Scratch

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 1 pound
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups unblanched almonds
  • 2
    teaspoons almond extract
  • 2
    teaspoons corn syrup
  • 1
    egg white, lightly beaten
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DIRECTIONS

  • In a large bowl cover almonds with boiling water.
  • Let stand for 2 minutes.
  • Drain and skin by pressing down on one end forcing the nut to pop out of it's skin.
  • In a food processor grind WARM nuts for 2 minutes or until finely ground.
  • Add icing sugar and mix for 1 minute or until well blended.
  • Blend in almond extract.
  • Blend in corn syrup.
  • With the motor running pour in enough of the egg white to form a ball.
  • Remove and wrap in plastic wrap.
  • Place in the fridge for at least two hours or until firm.
  • ***Thiscan be stored in the fridge for up to two weeks, in the freezer for 3 months.
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