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Homemade Marzipan

Time: 10 minutes  
Ingredients Method

200 g raw almonds or 200 g almond flour

Soak the almonds in hot waterRemove the skins from the almondsTransfer the almonds on a clean kitchen towelPat the almonds dryGrind the almonds in the food processorGround almonds

If you’re using almonds:
Transfer the almonds to a bowl and pour over boiling water. It lets to remove their skins easily. Then pat the almonds dry.
Place the almonds in a food processor and grind as fine as possible. 
100g caster sugar
80 icing sugar
Add caster sugarAdd icing sugar
Mix the ground almonds with the sugarsTransfer the mixture back to the food processor and grind
Transfer ground almonds to a bowl, add the icing sugar and caster sugar and mix well. Then transfer the mixture again to the food processor and grind again to get the finer mixture.
¼ tsp almond extract
¼ rose water

1 egg yolk

Add the almond extractAdd the rose waterAdd egg yolkCombine the ingredients

Transfer the mixture to the bowl; add the extracts and the egg yolk. Combine with a spoon. 
If you are using the almond flour:
Transfer the almond flour and sugar to a large bowl; add the extracts and the egg yolk. Combine with a spoon and then, using your palms, knead to form the ball.
Knead to form a logWrap in cling film Using your palms, knead the mixture to form the ball, and then a log. Wrap in cling film. Store in the fridge for two weeks.

Homemade Marzipan Polly Eats LondonHomemade Marzipan Polly Eats London

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