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home > recipes > candy / snacks > marzipan 3
from US 1 pound blanched almonds, coarsely chopped 3 large egg whites, room temperature 1/4 teaspoon salt 4 teaspoons vanilla 3 to 4 cups confectioners' sugar If you don't have a food processor, use an electric coffee grinder and grind the blanched almonds in small batches down into a fine powder. Sift the powder using a fine sieve into a large mixing bowl. Go back and regrind any almond particles that remaining the sifter. In a different bowl, whisk the egg whites with the salt until they are frothy, whisk the vanilla, and stir the mixture into the almond powder. Sift in 3 cups of confectioners' sugar (1 cup at a time) kneading the mixture together in the bowl, sifting enough of the remaining 1 cup sugar to form a smooth, pliable dough (you can always add more sugar if your dough gets too sticky). Next, quarter the dough and tightly wrap each piece in foil. Keep your marzipan paste in a cool refrigerated environment for up to 8 weeks. Then, when you want to get a little creative. Play with the dough like Play-Dough and use food coloring to bring your creations to life.

Marzipan 3


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list all recipes for CANDY-SNACKS (223)
list all German recipes (77)
list all recipes by KARLA10 (2)


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keyword: marzipan
ethnicity: german
recipes for candy-snacks
recipes by Karla10
Email Address:
(posted December 19, 2010)

from US

1 pound blanched almonds, coarsely chopped
3 large
egg whites, room temperature
1/4 teaspoon
salt
4 teaspoons
vanilla
3 to 4 cups confectioners'
sugar

If you don't have a
food processor, use an electric coffee grinder and grind the blanched almonds in small batches down into a fine powder. Sift the powder using a fine sieve into a large mixing bowl. Go back and regrind any almond particles that remaining the sifter. In a different bowl, whisk the egg whites with the salt until they are frothy, whisk the vanilla, and stir the mixture into the almond powder. Sift in 3 cups of confectioners' sugar (1 cup at a time) kneading the mixture together in the bowl, sifting enough of the remaining 1 cup sugar to form a smooth, pliable dough (you can always add more sugar if your dough gets too sticky). Next, quarter the dough and tightly wrap each piece in foil. Keep your marzipan paste in a cool refrigerated environment for up to 8 weeks.

Then, when you want to get a little creative. Play with the
dough like Play-Dough and use food coloring to bring your creations to life.



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