The Little Little and I had a playdate while the Big Little was out. We made Marzipan! Technically, we made two batches. I made the first one from this more traditional recipe the day before. Sans rose and adding vanilla. Since it had chilled overnight we could pull it out to play with while batch two that Little Little made chilled.
Ingredients
- 1 1/2 cups very finely ground blanched almond flour/meal or blanch, grind and dry your own almonds – I recommend the bought almond meal to ensure it’s finely ground and sufficiently dry
- 1 1/2 cups powdered sugar
- Sugar-free and diabetic alternative: use 1 1/2 cups Swerve Confectioner Sweetener
- 2 teaspoons quality pure almond extract
- 1 teaspoon quality food grade rose water
- 1 egg white (vegan: use egg substitute 3+ tablespoons corn syrup (see Note)
It was sweet, but cut down nicely when we dipped it in dark chocolate.
The second batch didn’t use an egg white and was WAY sweeter and softer. Next time, we’ll stick with batch #1, we liked it a little less achingly sweet. Plus, making little marzipan figures from two batches took us past the 1 hour mark and our energy was flagging.
