Marzipan is an elastic mixture of powdered sugar and grated almonds. Marzipan was invented in France, but widespread in Germany and Austria. Due to the plasticity of the marzipan mass, it is widely used to decorate cakes, pastries and desserts. But, marzipan can also be an independent confectionery.
It is necessary
-
- 0.5 kg of peeled sweet almond kernels;
- 15 pieces of bitter almonds;
- 200 g fruit sugar;
- 1 tbsp. spoon of water.
Instructions
Step 1
Scald the almonds with boiling water.
Step 2
Peel the nuts off.
Step 3
Spread the nuts on a baking sheet in a thin layer and place in the oven to dry.
Step 4
Dry the nuts at 140 degrees with the oven door open.
Step 5
It is necessary to dry the nuts to a light creamy color so that they do not burn and turn yellow.
Step 6
Grind the nuts in a coffee grinder as small as possible.
Step 7
Sugar also needs to be ground into powder.
Step 8
Stir in the sugar and hazelnuts in a blender.
Step 9
Put the mixture in porcelain dishes and with a spray bottle, turning the mass, inject cold water into it.
Step 10
Then place the mixture in a dish with a thick bottom and heat over a minimum heat for 3-4 minutes.
Step 11
Put the mixture on a wooden board and knead the dough, lightly sprinkling with powdered sugar - no more than 2 tablespoons.
