Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

.

Almond Paste Marzipan Recipe

 

By

Veg  CD  CBF  British  10mins

Almond Paste, also called Marzipan, is probably best known as a covering on rich fruit cakes before icing is applied. However. it has many other uses such as making decorations, sweets and confectionaries and in desserts.

Yield: Apprx.900g/2lb or enough to
cover 1x 20cm/8 inch cake
Total time: Recipe tags : Cold  Vegetarian  Nuts  Cakes Confectionery Desserts  Gluten Wheat Dairy free photo

Ingredients

225g/8oz Icing Sugar
225g/8oz Caster Sugar
450g/1lb Ground Almonds
1 teasp Vanilla Extract
2 Eggs, lightly beaten
1 teasp Lemon Juice

Instructions

1. Sift the icing sugar into a large mixing bowl and stir in the caster sugar and stir together with a wooden spoon until well mixed.

 

2. Add the ground almonds and mix well.

 

3. In another small bowl, mix together the vanilla extract and lemon juice into the beaten eggs.

 

4. Add sufficient of the egg mixture to the almond mixture to make a very stiff paste.

 

5. Form into a ball and knead lightly until smooth.

 

End of instructions

 

   

 Follow us 

Share 

 

Serving Suggestions and Tips

When rolling out, use icing sugar to coat the work surface instead of flour

Roll out to around 1cm/-inch thickness and use to cover rich fruit cakes before icing as described in the Christmas Cake recipe.

Can be used to stuff dates

Can be used as an ingredient to make biscuits

Can be used as a type of frangipane base in fruit desserts

Can be moulded into shapes to create sweets, decorations and confectionery - use a little more icing sugar for a firmer paste

Can be rolled very thinly to cover small individual cakes such as fondant fancies however add more icing sugar to get a firmer paste

 

Key techniques required to make this Recipe

 

Sift  -  To pass  a dry ingredient, such as flour, through a sieve to ensure it is lump free.

 

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to thoroughly mix and achieve a lighter texture.

 

To Knead - A rhythmic action in dough making whereby one end of the dough is secured by the heel of one hand and  stretched away, then pulled back over the top.

Main equipment required to make this recipe

 

Large mixing Bowl

Small bowl

Wooden Spoon

Rolling pin

 

Make Ahead

Can be made several days in advance. Wrap tightly in clingfilm and refrigerate.

 

To freeze, wrap well in clingfilm or an air tight freezer bag. Freeze for up to 4 months.

 Sign up for Free E-Mailings

Still not found what you're looking for?

 

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

Related Recipes
 

Christmas Recipes
Cake Recipes 

Bread/ Bun Recipes

Biscuit/Cookies/Pastries

 International Recipes |  Special Diets  |  Reference Pages  |   Conversion Charts  |  History of  Food   |  Ingredients   |  Table Settings  | UK Food Shopping Directory |  Videos 
 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos www.fotolia.co.uk