Almond Paste Marzipan Recipe

By Recipes4us

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:
10 mins

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

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Serving Suggestions and Tips

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

Roll out to around 1cm/ï¿½-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 ï¿½ 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.