300 grams ground almonds
400 grams caster sugar
1/3 cup water
½ teaspoon vanilla essence
1 teaspoon almond essence
1. Put the almonds and sugar into a food process and process for about 30 seconds or until the mixture is very well ground.
2. With the motor running, pour in the water and essences and keep processing until the mixture comes together. It will remain very granular and lumpy.
3. Turn out from the processor bowl and bring together, knead lightly on a lightly-sieved icing sugar dusted board and bring together. Keep well wrapped and in an airtight container in the refrigerator or divide into portions and freeze. Defrost at room temperature or overnight in the fridge.There are no comments for this recipe. You can leave a comment below.
Classic marzipan is made with glucose or sugar syrup and is cooked for some time. This version is not as fine, but is quick, easy and works well. This recipe has been adapted from Bitter Almonds, published by Bantam Books.