Marzipan
Make homemade marzipan in minutes for a fraction of the cost of storebought! No egg whites are needed for this recipe. It is best to use either a stand mixer or food processor to make this. Adapted from www.brunoalbouze.com.
Servings: 1 yield(s)
Prep Time: 15 mins
Ingredients
  • 500 g superfine almond flour (5 cups minus 1 tbsp) (if you can't find almond flour, finely process some ground almonds in the food processor.)
  • 525 g granulated sugar (2.5 cups + 1 tbsp)
  • 200 ml water
  • 40 g light corn syrup (2 tbsp + 2 tsp)
  • 70 g honey (3 tbsp + 1 tsp) (for vegan marzipan, use more corn syrup.)
  • 1 tbsp almond extract
Instructions
  1. Place almond flour in the bowl of a stand mixer fitted with the paddle attachment or in a food processor.
  2. Stir together sugar, water, and corn syrup in a medium saucepan. Brind to a simmer over medium heat. Continue to simmer without stirring until the mixture reaches 235F/112 C.
  3. With the mixer running on low, slowly stream the sugar mixture into the almonds. Then add the honey and almond extract and mix to combine.
  4. Turn the dough out onto the counter and knead briefly to bring it together. Shape into a log and cover with plastic wrap. The marzipan can be chilled for up to 3 months.