Five Minute Marzipan Food

MARZIPAN RECIPE

Steps:

• Place the almond meal and powdered sugar in a food processor.
• Blend until combined.
• Slowly add the egg white and mix until the mixture just comes together and forms a ball. Do not over mix as the marzipan can get oily.
• Remove from food processor and cover tightly in plastic wrap. Let sit in the fridge for at least an hour and up to 1 day before using.

HOMEMADE MARZIPAN RECIPE

Steps:

• In a food processor - add the almond meal and powdered sugar. Pulse until smooth - a minute or two.Pro tip - How smooth you grind the almonds will determine the texture of your marzipan. Adding powdered sugar to the almond meal prevents the almonds from releasing oil.
• Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well.
• Bring it all together into a ball. And, if necessary add one or two tablespoons of water or sugar syrup.Pro tip - If you plan to keep the marzipan longer than a week, use sugar syrup, not water.
• Lightly knead on a work surface until you have a smooth ball.Pro tip - Kneading is important to get a smooth dough. But, over kneading will cause the almonds to give out oil and that can make the marzipan oily.
• Wrap in plastic wrap and store until ready to use.Pro tip - Marzipan must be wrapped well in plastic or it can dry out easily. When ready to use, lightly knead to make it pliable again.

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

Steps:

• Place almonds in a bowl and cover with boiling water. Allow to soak for 5 minutes. Pinch almonds between fingers to remove skins. Place blanched almonds in the bowl of a food processor fitted with a metal blade. Pulse until the size of oatmeal. Set aside.
• Combine sugar, water and corn syrup in a sauce pan. Cook to 245 degrees F/118 C. Pour hot syrup over chopped nuts. Spread out onto an oiled marble slab and cool to room temperature.
• Place 1/4 of the cooled nut mixture back into the food processor and process until smooth. Repeat with remaining mixture. Once all of the nut mixture has been ground and is smooth, place all of the marzipan into the food processor and mix together until smooth.
• Wrap marzipan in plastic wrap until later use.
• Makes approx. 35 oz

CHOCOLATE MARZIPAN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute
• Transfer mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.
• Use an electric mixter to beat until smooth, scraping down the bowl once during mixing, about 2 minute.
• Add flour and cocoa powder and mix until incorporated, scraping down the bowl once dufing mixing, about 1 minute The dough should be very stiff.
• Baking in batches, drop 1 T. balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minute.
• The cookies will be very soft. Let them cool for 5 minute on the baking sheet, then transfer to a rack to cook completely. If desired, once the cookies are cool, dust them with powdered sugar.

MARZIPAN RECIPE

Steps:

• Place the almond flour and confectioner's sugar in the food processor bowl and pulse to combine.
• Add 4 tablespoons of corn syrup and the flavorings. Process until the ingredients come together and a smooth dough forms, about 2 minutes.
• Turn the marzipan dough out onto the counter and knead just until smooth. It may be a bit sticky, but will firm further in the fridge.
• Form into a log, wrap in plastic wrap, and refrigerate. Bring to room temperature before using in recipes.
• Wrapped marzipan can be stored for a long time; in the refrigerator for up to 6 weeks or in the freezer for up to 6 months. If freezing, place wrapped log in an airtight container or freezer weight ziplock plastic bag.

KETO MARZIPAN RECIPE

Steps:

• Place all the ingredients in a food processor, and using the S blade attachment, blend for 1 minute on high speed until it comes together into a sticky paste.
• Bring all ingredients together on a piece of parchment paper and knead for a few seconds until they stick together into a bowl. You can add a few teaspoons of water if too dry.
• Wrap in a log shape in plastic wrap and refrigerate for 1 hour.
• Slice into 15g (0.5oz) slices and serve as a snack or dessert or side to a cup of coffee.