Marzipan, or as some call it almond mass, is not difficult to make, and it is a key ingredient in many European sweets and cakes.
For the marzipan almond mass, you need four ingredients and a blender or food processor. You will get about 450 g of almond mass.
- 1.5 cups (250 ml) of blanched almonds
- 1.5 cups of powdered sugar
- 1 large egg white, lightly beaten, at room temperature
- 1/2 teaspoon almond extract (optional)
Place blanched almonds and half a cup of powdered sugar in a food processor or grinder. Blend until the almonds are ground (the sugar will prevent them from turning into butter). Just don’t grind too much so that you don’t end up with a buttery mixture. You only need finely ground almonds.
When you grind the almonds, add the rest of the sugar and mix everything well once more to combine. Now add the egg whites (lightly beaten) and the almond extract (if using), then mix everything to get a thick mixture, almost like dough.
If it is too sticky, add a little more powdered sugar. You can use this almond mixture immediately or wrap it in plastic wrap and keep it in the refrigerator for up to 3 months or in the freezer for 6 months. It must be at room temperature before use.
Read also How to make almond milk
Source: LifePress magazin by lifepressmagazin.com.
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