Homemade marzipan

Homemade marzipan

By
From
The Scandinavian Cookbook
Makes
600 g
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
500g blanched almonds
100g icing sugar, plus extra for kneading
50ml water

Method

  1. Whizz the almonds in the food processor and keep whizzing until they become a paste. Add the icing sugar, whizz again, then add the water and whizz again.
  2. Take the marzipan out of the food processor and knead it on a work surface dusted with icing sugar. Now it is ready to be used for cakes and sweets. It will keep for up to 2 weeks in the refrigerator, and you’ll find it tastes much better than the shop-bought stuff.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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