An easy eggless, no-cook, foolproof recipe with the texture of the marzipan soft and smooth to handle. Great to work with and does not dry out when moulding nor sticky with the addition of food colours. This marzipan is perfect for children, like play-doh, in case they want to help out in the moulding process.
Marzipan is a traditional sweet prepared for Christmas and Easter. Made with almonds, icing sugar, corn syrup and a dash of almond extract for flavour, it comes together in a food processor in minutes. Cashewnuts can be substituted for almonds. Ensure that the nuts are ground to a fine powder. I have used slivered almonds but in case of whole almonds, blanch them, remove the skin, dry well and grind.
Almonds are rich in healthy fats, vitamins, minerals, protein and antioxidants. A good source of calcium, magnesium, phosphorus, which aids in keeping bones and teeth strong. Raw almonds prevents weight gain keeping you satiated. A delicious and healthy snack that may even help fight diseases like diabetes and Alzheimer's. Freeze almonds for a longer shelf life.
Marzipan is a traditional sweet prepared for Christmas and Easter. Made with almonds, icing sugar, corn syrup and a dash of almond extract for flavour, it comes together in a food processor in minutes. Cashewnuts can be substituted for almonds. Ensure that the nuts are ground to a fine powder. I have used slivered almonds but in case of whole almonds, blanch them, remove the skin, dry well and grind.
Almonds are rich in healthy fats, vitamins, minerals, protein and antioxidants. A good source of calcium, magnesium, phosphorus, which aids in keeping bones and teeth strong. Raw almonds prevents weight gain keeping you satiated. A delicious and healthy snack that may even help fight diseases like diabetes and Alzheimer's. Freeze almonds for a longer shelf life.
Grind almonds to a fine powder
Combine icing sugar with ground almonds
Add corn syrup
Marzipan ready for kneading
Marzipan
(Yields 290 grams)
Ingredients:
1 cup slivered or whole almonds
1 cup icing sugar
1/4 cup corn syrup
1/4 teaspoon almond or vanilla extract
food colours and mould
Method:
Grind almonds in a food processor till fine. If using whole almonds, blanch and remove skin.
To blanch almonds - bring some water to a boil, add the almonds into the boiling water for one minute. Drain water and almonds through a strainer. Rinse the almonds in cold water. Remove skin and dry well using absorbent paper towels.
When almonds are ground to a fine powder, add icing sugar and mix to combine. Pour corn syrup and almond extract, run the food processor till mixture resembles wet sand. Touch to see if it comes together. Turn onto a board, knead and form into a log. Wrap tightly with plastic. (I did not use any icing sugar to dust the board. The marzipan came together smoothly. Tips to know: If almond paste is sticky, add some icing sugar and in case it is dry, add few drops of corn syrup.)
The marzipan will stay well at room temperature for a week and then start to dry out. Refrigerate or freeze for a longer shelf life.
To colour and mould, divide log into parts. When working with one part, ensure to cover the rest with plastic wrap.
Add a drop of colour at a time with either a dropper or toothpick. Using gloves, mix well till you get the desired colour.
For fruits and vegetables, first put the green marzipan in the mould near the leaves, then fill the fruit or vegetable with the respective coloured marzipan. Turn onto parchment paper.
If you have limited colours, do not worry. You can mix and match colours to achieve a desired one, see list below:
Green and Blue = Turquoise
Red and Green = Yellow
Red and Blue = Purple
Red and Yellow = Orange
Blue and Yellow = Green
In Mumbai, moulds are available at Arife Lamoulde and Cheap Jack. Here are the links:
http://arifelamoulde.in/
http://cheapjack.biz/
(Yields 290 grams)
Ingredients:
1 cup slivered or whole almonds
1 cup icing sugar
1/4 cup corn syrup
1/4 teaspoon almond or vanilla extract
food colours and mould
Method:
Grind almonds in a food processor till fine. If using whole almonds, blanch and remove skin.
To blanch almonds - bring some water to a boil, add the almonds into the boiling water for one minute. Drain water and almonds through a strainer. Rinse the almonds in cold water. Remove skin and dry well using absorbent paper towels.
When almonds are ground to a fine powder, add icing sugar and mix to combine. Pour corn syrup and almond extract, run the food processor till mixture resembles wet sand. Touch to see if it comes together. Turn onto a board, knead and form into a log. Wrap tightly with plastic. (I did not use any icing sugar to dust the board. The marzipan came together smoothly. Tips to know: If almond paste is sticky, add some icing sugar and in case it is dry, add few drops of corn syrup.)
The marzipan will stay well at room temperature for a week and then start to dry out. Refrigerate or freeze for a longer shelf life.
To colour and mould, divide log into parts. When working with one part, ensure to cover the rest with plastic wrap.
Add a drop of colour at a time with either a dropper or toothpick. Using gloves, mix well till you get the desired colour.
For fruits and vegetables, first put the green marzipan in the mould near the leaves, then fill the fruit or vegetable with the respective coloured marzipan. Turn onto parchment paper.
If you have limited colours, do not worry. You can mix and match colours to achieve a desired one, see list below:
Green and Blue = Turquoise
Red and Green = Yellow
Red and Blue = Purple
Red and Yellow = Orange
Blue and Yellow = Green
In Mumbai, moulds are available at Arife Lamoulde and Cheap Jack. Here are the links:
http://arifelamoulde.in/
http://cheapjack.biz/