GERMAN HOMEMADE MARZIPAN
Number Of Ingredients 3
Steps:
- Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle.
- Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain in a colander.
- Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy.
- Wrap in plastic wrap and store in a cool, dry place.
- Note: The easiest way to remove the skins of the almonds is when they are wet. Do not use already peeled almonds as they will have a drier consistency.
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