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Discover the art of homemade marzipan with Jyoti Foods California Almonds. This easy-to-follow recipe creates a delightful confection perfect for sweet treats and desserts. Indulge in the rich almond flavor and create your culinary masterpieces.
Ingredients:
- 200g Jyoti Foods California Almonds/Badaam
- 200g Powdered sugar
- 1-2 tsp Almond extract (optional, for extra flavor)
- 1-2 tsp Rose water or orange blossom water (optional, for flavor)
- 2-3 tbsp Water or corn syrup (adjust as needed)
- A few drops of food coloring (optional)
Instructions:
- Blanch the almonds by boiling them in water for about 1 minute. Drain and immediately transfer them to cold water to stop the cooking process. The skins should slip off easily.
- Dry the almonds completely, either by air-drying or gently patting them dry with a clean towel.
- Grind the blanched almonds in a food processor until you get a fine almond flour. Be careful not to over-process, as this could turn the almonds into almond butter.
- Combine the freshly made almond flour with powdered sugar in a bowl. Sift together to remove any lumps.
- Add the almond extract and rose water or orange blossom water, if using.
- Gradually add water or corn syrup, a little at a time, mixing until the dough comes together. The consistency should be smooth and pliable, but not too sticky. Adjust the amount of liquid as needed.
- Knead the dough on a surface dusted with powdered sugar until it's smooth. If you want to color the marzipan, add a few drops of food coloring and knead until the color is evenly distributed.
- Shape the marzipan into your desired forms or roll it out to cover cakes.
- Wrap it tightly in plastic wrap and store it in an airtight container. It can be stored at room temperature for a week, or refrigerated for longer storage.
Tips:
- Marzipan can also be frozen for up to 3 months.
- To thaw frozen marzipan, let it thaw overnight in the refrigerator.
This eggless version should give you a delicious marzipan that can be used in a variety of ways!
