Marzipan: Difference between revisions
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(Created page with "*It will keep at least a month in refrigerator or 6 months in the freezer *Makes 13-14 oz Category:Cooking === Ingredients === *1 1/2 cups very finely ground blanched almond flour/meal *1 1/2 cups powdered sugar *2 tsp quality pure almond extract *1 tsp quality food grade rose water *1 egg white === Directions === #Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps broken up #Add in the almond extract and rose water...") |
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*It will keep at least a month in refrigerator or 6 months in the freezer | *It will keep at least a month in refrigerator or 6 months in the freezer | ||
*Makes 13-14 oz | *Makes 13-14 oz | ||
=== Ingredients === | === Ingredients === | ||
*1 1/2 cups very finely ground blanched almond flour/meal | *1 1/2 cups very finely ground blanched almond flour/meal | ||
Latest revision as of 23:07, 16 November 2024
- It will keep at least a month in refrigerator or 6 months in the freezer
- Makes 13-14 oz
Ingredients
- 1 1/2 cups very finely ground blanched almond flour/meal
- 1 1/2 cups powdered sugar
- 2 tsp quality pure almond extract
- 1 tsp quality food grade rose water
- 1 egg white
Directions
- Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps broken up
- Add in the almond extract and rose water, pulse to combine. Add the egg white and process until a thick dough forms. If the mass is too wet and sticky, add some more almond flour. Keep in mind that it will become firmer after it's been refrigerated
- Knead it a few times and form it into a log and refrigerate
