Marzipan From Scratch Recipes

GERMAN HOMEMADE MARZIPAN

Steps:

• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
• Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.

MARZIPAN FROM SCRATCH

Steps:

• In a large bowl cover almonds with boiling water.
• Let stand for 2 minutes.
• Drain and skin by pressing down on one end forcing the nut to pop out of it's skin.
• In a food processor grind WARM nuts for 2 minutes or until finely ground.
• Add icing sugar and mix for 1 minute or until well blended.
• Blend in almond extract.
• Blend in corn syrup.
• With the motor running pour in enough of the egg white to form a ball.
• Remove and wrap in plastic wrap.
• Place in the fridge for at least two hours or until firm.
• ***Thiscan be stored in the fridge for up to two weeks, in the freezer for 3 months.

MARZIPAN

Steps:

• In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly.
• Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes.

EASY VANILLA MARZIPAN

Steps:

• Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
• Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
• Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
• How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.

FIVE-MINUTE MARZIPAN

Steps:

• 1. If using a stand mixer: Combine the almond paste, confectioners' sugar, and 1 tablespoon of the brandy in the mixing bowl. Mix on low speed until everything is completely incorporated and the dough is smooth and pliable, about 5 minutes.
• If using your hands: Form the almond paste into a flat round on your work surface. Dust half of the confectioners' sugar over the round and begin kneading it into the paste, folding the paste over on itself repeatedly. Drizzle 1 tablespoon of the brandy over the dough and knead it in. Once it's incorporated, dust the remainder of the sugar over the dough and knead until it's completely incorporated.
• 2. The dough should be uniform and pliable. If it's dry, add a few more drops of flavoring (or warm water) and knead until it's at the desired consistency; if it's sticky, a little more confectioners' sugar.
• Store marzipan, wrapped very well in plastic wrap, in the refrigerator for at least 3 months.

MARZIPAN CAKE

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour a 9" cake pan.
• Cream the almond paste with the butter and sugar.
• Mix in the almonds.
• In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
• Combine the flour and baking powder and stir into butter mixture.
• Mix with a few strokes as possible.
• Pour batter into cake pan and bake for 20-25 minutes.
• Do not over bake!
• Heat water and preserves and brush on the top of warm cake.