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Italian marzipan recipe

Course Dessert
Cuisine Italian
Author Claudia Rinaldi

Ingredients

  • 2 oz water 64 ml or 1/4 cup + 1 teaspoon
  • 8.8 oz peeled almonds 250 gr or 1 + 1/2 + 1/4 cup
  • 8.8 oz white sugar 250 gr or 2 + 1/4 cup
  • a few drops of vanilla essence
  • natural food coloring (optional)
  • a marble or other heat resistant (not wood) working surface

Instructions

  1. Blend almonds until floury.
  2. Place sugar and water in a medium/small pot and bring them to a boil, cook until when you dip a spoon inside the mixture, and you pull it out, the drops that fall stretch a bit before falling back into the pot.
  3. Remove from heat, add the almond meal and the vanilla extract, and mix to incorporate.
  4. Wet the working surface with your hands and pour the mixture over it.
  5. Wait till temperature decreases enough (careful, I got burned!) to work it with your hands. Give it at least 30-40 minutes.
  6. Knead the mixture with wet hands (wet them again if you feel like the dough is too dry) for about 5 minutes.
  7. This is when you can add the food coloring to change the dough color: add a few drops, work it at least for a minute and add more coloring if necessary, until you get the desired color.
  8. Roll out the marzipan and shape it or cut it out as per your needs.
  9. If not, form a ball, wrap it in plastic and refrigerate.