| WSIU InFocus Recipes |
|
|---|---|
Marzipan (cooked) |
|
| 3 cups | sugar |
| 1 cup | water |
| 4 cups | ground blanched almonds |
| Directions: Add sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook until the batter stops sticking to the sides of the pan. Remove from heat and place onto a wooden or marble slab. Knead with a spatula while still warm, then by hand until smooth. Store in an airtight container. | |
Marzipan (uncooked) |
|
| 1 cup | almond paste |
| 2 | egg whites |
| 3 cups | confectioners' sugar |
| 1/2 teaspoon | vanilla |
Directions: In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough. |
|
Almond Paste |
|
| 1 pound | blanched almonds |
| 1 16oz package | confectioners' sugar |
| 3 | egg whites |
| 1 teaspoon | almond extract* |
| *Almond extract can be substituted with rose water, which can be found in Middle Eastern stores. | |
Directions: Grind almonds in a blender. Thoroughly mix in confectioner’s sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract, using your hands to blend the heavy mixture. |
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