Marzipan

Yes, it’s a beige disk, nothing to look at but that’s what you want. Shape and color however you desire.

I forgot how easy it to make marzipan! Yay! An easy component!

I do have rose water and almond four in the house, which I understand not everyone may but if you do -or ignore the rose water-but don’t really, because it’s delicious-whip this recipe right up.

Marzipan

150g almond flour

170g powdered sugar

2 teaspoons almond extract

1 teaspoon rose water

1 egg white 

INSTRUCTIONS

Tip the almond flour into the bowl of a food processor. Pulse a few times. Add the sugar. Pulse. Add the extract and rose water. Pulse about 10 times. Add the egg white. Pulse for many times until it starts to form a ball. 

Tip it out onto plastic wrap or parchment and push it together. Knead once or twice. Form a log and refrigerate. Makes about 400g. You need about 200g for a 9 inch round layer

This recipe makes about 400 grams of marzipan. 200 grams will make a 2 to 3mm disk for a 9 inch cake. Look at me using metric and imperial measures in the same sentence. I nearly always weigh ingredients in now a days.

I made the marzipan for a traditional Fraisier Cake.