Marzipan
A community recipe by Rose HNot tested or verified by Nigella.com
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Mix the sugars and almond meal together. When well combined make a well in the centre, into this add the almond essence, lemon juice and enough of the egg yolks to make firm dough. Turn out onto a lightly icing sugared surface and knead until a smooth consistency. Once smooth wrap in foil or cling wrap and store for 2-3 days before using.
Introduction
Here is a recipe for Almond paste, useful coating for many cakes, moulding etc. So much nicer than shop bought.
Ingredients
Serves: 8
- 39⅖ inches superfine sugar
- 4 ounces sifted confectioners' sugar
- 7 ounces almond meal
- 1 teaspoon lemon juice
- 2 egg yolks
- almond essence (a few drops)
Method
Marzipan is a community recipe submitted by Rose H and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by nr11blog.wordpress.com on 5th November 2012
Show more commentsThanks for this marzipan recipe, Rose. The paste's so much better than the anaemic-looking version in the shops. I'm using my batch for a Great British Bake Off 'Golden Apricot and Marzipan Loaf cake' - so far so good! Hannah, http://nr11blog.wordpress.com/