Fresh marzipan

Fresh marzipan

Marzapane fresco

By
From
Vegetables
Makes
1.5kg
Photographer
Laura Edwards

There is an incredible difference between the commercial marzipan, and marzipan you have made at home yourself. The latter tastes infinitely more exciting and delicious. Should you want a stronger almond taste, use a few apricot kernels (available online or in Asian supermarkets) or some liquid almond extract.

In parts of the south of Italy, marzipan is called pasta reale, or ‘royal paste’, which shows how valued it is. In Sicily, for instance, they model fruit with marzipan, and paint it in realistic colours. You can make little biscuit shapes, of animals, people, etc. – and bake them in a hot oven for about 15 minutes. The inside will still be soft after this time. Or use the marzipan to wrap a mixture of ricotta, fruit and sponge to make a cake, known as cassata in Sicily.

Ingredients

Quantity Ingredient
1kg shelled almonds, in their skins
400g icing sugar, plus extra for dusting
4 medium egg whites, beaten until stiff

Method

  1. Put the almonds into a bowl and pour enough boiling water over to cover them. Leave for 5 minutes. Drain and skin the almonds, one by one. This is boring, but needs to be done.
  2. Mince the almonds coarsely, in a blender. You don’t want too fine a texture. Mix with the sugar and carefully fold in the beaten egg whites. Work gently, until you obtain a paste.
  3. Set aside to cool, and store in the refrigerator for a day at most.
Tags:
Carluccio
vegetables
vegetarian
Italian
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