Marzipan
Makes about 2¾ cups | 661 grams
- 3 cups | 440 grams skinned, slivered almonds
- 1½ cups | 210 g unbleached powdered sugar, sifted
- ¼ cup | 60 ml water
- 1 teaspoon vegetable glycerin
- 1 teaspoon orange blossom water (rose water works great too)
- ¼ teaspoon almond oil or extract
- 1 tablespoon lemon juice
- Pinch of fine sea salt
Use a food
processor to pulse the almonds into a powder.
Add the powdered
sugar to the food processor and pulse for about 1 minute, until a
fine flour forms but does not clump.
Transfer the
almond mixture to a bowl and create a well in the center. Set
aside.
In a separate
bowl, combine the water, glycerin, orange blossom water, almond
oil, lemon juice, and salt.
Pour the wet
mixture into the almond–powdered sugar well, and stir with a rubber
spatula until a paste forms.
Place the wet
paste on a surface dusted with a generous amount of powdered sugar
and knead until a dough forms. If the dough appears sticky, add
more powdered sugar while kneading.
Wrap tightly in
plastic wrap. Refrigerate for about 1 to 2 hours before using. For
longer storage, wrap tightly in plastic wrap and refrigerate for 3
to 6 months.
