Monday, May 07, 2012

Marzipan

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A friend and I were talking about the varying uses of marzipan and it left me inspired to make a home version for a later recipe. The little decorative confection has multiple uses across dessert dishes with its pliability and unique texture. It can be a very dense 'dough' of sorts, and the taste may or may not be sweet to any individual's liking. For pairings with sweeter items, I prefer to let it be as it is, though kneading it further with confectioners sugar will up the sweet ante.


Ingredients
Servings: 6 oz
Prep Time: 10 min

1c Almond Flour
3 Tbsp Light Corn Syrup
1/2 Tsp Vanilla OR Almond Extract
Confectioners Sugar, as desired

Ready-to-Use Marzipan

To make the marzipan, draw a hot water bath in a sink and rest a mixing bowl inside. Stir the syrup and vanilla until combined and syrup is thin. Fold in flour until fully mixed and knead for a few minutes. The dough will be sticky at first. Use a small amount of confectioners sugar when kneading to aid. Set aside in a covered container for a few hours before first use. 

Shortcuts: 
  • Almond flour is pretty simple to make: process blanched almonds in short intervals and sift out the fats. Repeat the process a few times for a finer flour. 
  • Almond meal is just as easy: replace blanched with raw almonds and do the same process for a grittier texture. 
  • Note: process for short intervals only or the heat from the blades will draw out the fat and the result will be a paste or clay versus flour.

Nutrition Info (0.5 oz - without confectioners sugar)
Calories 72, Total Fat 4.8g, Sat. Fat 0.4g, Cholest. 0mg, Sodium 3.5mg, Carb. 6.4g, Fiber 1.2g, Sugars 1.9g, Protein 2.1g

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