John Myers
Marzipan
The perfect marzipan recipe with a picture and simple step-by-step instructions.
- 750 g Peeled, grated, blanched almonds
- 280 g Sifted powdered sugar
- 150 ml Milk
- 75 ml Rose water (pharmacy)
- 1 tube Bitter almond oil
- Mix 1,600 g almonds and powdered sugar well. Bring the milk to the boil and immediately pour over the almond and powdered sugar mixture. Mix everything well with a wooden trowel and let it swell until the mixture is only lukewarm.
- Then add rose water and bitter almond oil and knead everything with the dough hook of the hand mixer until a tough, spreadable mass is formed. This should then rest for at least 1 hour in order to develop its full aroma. Then work in the remaining 150 g of almonds with a rubber spatula. The now still quite soft, smooth, slightly shiny and no longer sticking to the hands (see fingerprint on picture no. 1) shape into a lump, pour into a clean bowl, cover with cling film and store in the refrigerator. So you have a long-lasting supply for the upcoming bakery, which you can use as you like.
- This base can then be used in portions either in its raw state for fillings etc. or perfumed with any aroma, juices, alcohol or some cream and made even more spreadable. For the variant of rolling out and shaping, it would then have to be kneaded with grated almonds and possibly a little sifted powdered sugar. When kneading the almonds, however, proceed gradually in order to better determine the firmness. The addition of additional powdered sugar would only be necessary if the marzipan does not appear sweet enough due to the increased addition of almonds, and it would be sufficient if you sift some powdered sugar onto the work surface and knead the mixture with the again added almonds on it. For rolling out and shaping, the marzipan should be relatively “dry”, similar to cookie dough. For rolling out, the work surface should always be lightly dusted with powdered sugar.
- The above stated quantity for the base mass refers to a resulting portion of approx. 1250 g.
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