Almond Marzipan
Try your hand at this classic Italian confection! Almond marzipan is made from a simple blend of almond flour and sugar syrup, and every component comes together right in your own kitchen. If the syrup happens to crystallize as it cools, just add a teaspoon (5 ml) of water and bring it back to a boil. Some cooks like to swap out 50 grams of the sugar for glucose or dextrose, which helps keep stray sugar crystals from forming.
Oksana
Recipe author
Almond Marzipan
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
9 g
Fats 34 %
27 g
Carbohydrates 54 %
43 g
457 kcal
GI:
16
/
0
/
84
- Start your prep the day before, especially with the bitter almonds. Soak them in cold water and leave them overnight, about 12 hours. Once they've soaked, peel off the skins with a small paring knife. Split each nut into two halves so the water can reach more of the surface, then return them to a bowl of room-temperature water and let them sit for another 12 hours. The longer the almonds soak, the less bitterness they keep, so the soaking time really comes down to taste. If you like, you can leave the peeled almonds for a full day; just change the water a couple of times to keep it fresh. 2. Now make the almond flour. Pour about 6 cups (1.5 liters) of water into a saucepan, bring it to a boil, then add the almonds and let the water return to a boil. Turn off the heat and leave the nuts in the water for about 2 minutes, then drain the hot water and cover them with cold; the longer almonds stay in hot water, the more aroma they lose. Spread the almonds on a kitchen towel and let them dry for about an hour. Grind them to a fine powder in a coffee grinder, working in 4 or 5 small batches. Add the bitter almonds to one of the batches so they blend evenly with the regular almonds. 3. Make the sugar syrup. Pour the water into a saucepan, add the sugar, and warm over the heat until the sugar dissolves. If a little undissolved sugar is left at the bottom, don't worry; it will settle, and you won't use all of the syrup anyway, so those leftover crystals are easy to avoid. Let the syrup cool until just warm. Don't let it cool too long, or it will start to crystallize. 4. Pour about 4 tablespoons of the warm syrup into the almond flour and knead until you have a smooth, sticky dough. Exactly how much syrup you need depends on how much water the almonds soaked up during boiling. The marzipan shouldn't be crumbly; it should be very sticky. Roll it into a log on your work surface, wrap it in plastic wrap, and refrigerate. It keeps beautifully in the fridge for up to 3 weeks. Slice it into pieces just before serving. Enjoy!
Caloric content of the products possible in the composition of the dish
- Almonds nuts - 609 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Bitter almonds - 645 kcal/100g
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