- almonds - 1 kilogram (raw kernels)
- sugar - 200 Grams (preferably brown, with molasses)
- powdered sugar - 200 Grams
- water - 1 glass
- oil almond - 5-10 drops (Sold in pharmacies, you can replace 1 st.lozhkoy almond extract)
The Italians created a marzipan in a year when there was not enough wheat flour. They grinded a yard of almonds, mixed with water and got a kind of dough. So the world opened a magnificent treat. For our marzipan, almonds are the main component. You can use almonds quality lower, because the kernels will later need to grind. To begin with, the almonds must be peeled. To do this, we recommend placing the nuclei in boiling water and boiling for several minutes until the peel does not lag behind the core. Now the almonds need to cool, throwing them into a colander and taking off the skin. Now we make syrup from water and sugar. We bring it on medium heat to a boil, stirring occasionally, and boil for about 30 seconds. Turn it off and cool to room temperature. Place the almond in a food processor or blender and grind it to the state of flour. Without turning off the unit, carefully pour the powdered sugar, and when the mass is mixed, then pour sugar syrup. As a result we get a kind of marzipan dough. The product can be stored in a refrigerator packed in a food film for at least 3 weeks. Marzipan dough is used for making ornaments for cakes and sweets, as well as for making famous marzipan figurines. Paint small balls of marzipan dough with the juice of greens, carrots, beets, cherries, blueberries (you can take food colorings), knead to a uniform color and use for culinary masterpieces - only your fantasy can limit you here.
Servings: 6-8