Boil 1 cup of almonds for 3 minutes, drain, cool. Remove the skin from the almonds, squeezing with your fingers. Dry the nuts over low heat, cool. Grind almonds in a blender. 1 tablespoon of sugar pour 1/3 cup of water. Stirring, melt over low heat. Thicken for a few more minutes without stirring. Mix nuts and sugar. Heat up 3 minutes. Cover the mass with a film, cool. Roll out the mass and give it a shape.
How to cook marzipan
– 1 cup
Sugar – 1 tablespoon
Water – 1/3 cup
Almond essence – 2-3 drops
How to cook marzipan with sugar
1. Pour unpeeled almonds into boiling water for a few minutes.
2. Drain the water, cool the nuts.
3. Remove the skin from the almond by pressing on the nucleolus with two fingers.
4. Dry the nuts in a frying pan for 5 minutes over low heat, avoiding toasting, cool.
5. In a blender, grind the almonds into crumbs.
6. Pour sugar with water, place over medium heat, melt, stirring constantly.
7. Leave the pan on the burner for a few minutes until the mixture thickens, without stirring, but periodically shaking the pan.
8. Pour ground almonds into thickened sugar and cook over low heat for several minutes, stirring thoroughly.
9. Pour in the almond essence, mix, hold on the burner for another minute.
10. Put the almond mass out of the pan, wrap in a film, cool.
11. Roll out the marzipan with a rolling pin and give it any forum.
– When using old almonds, for greater elasticity, an egg is added to homemade marzipan and cooked in a cold way – without boiling, using powdered sugar instead of sugar. The egg is placed together with the almond essence at the last stage – in a mixture of almond crumbs and powdered sugar, mixed until elastic. But this is dangerous due to salmonella bacteria and reduces the shelf life of the product to 2 hours in the refrigerator.
– When preparing homemade marzipan, only natural products are used. Store-bought marzipan-based treats may have the humectant invertase, glucose syrup, and potassium sorbate added to them. Eggs are not put in factory-made marzipan to increase shelf life.
It is not known for certain who invented marzipan. Several European countries – France, Germany, Italy, Estonia, Hungary – have their own version of the appearance of healthy sweets. According to one of them, marzipan was first made during a crop failure, when almonds were the only product that survived adversity. Now in Germany, Holland and Norway, marzipan treats are traditionally made at Christmas.
– To achieve greater elasticity of marzipan, it is necessary to pass it through a meat grinder. When using old almonds, egg yolk is added for greater elasticity and marzipan is prepared in a cold way – without boiling, using powdered sugar instead of sugar. But this is dangerous because of the salmonella bacteria and reduces the shelf life of the product to 2 hours in the refrigerator.
– Marzipan can be colored with natural substances, such as carrot and spinach juice, or ready-made gel and dry food colors.
– Cocoa, orange peel, spices, rose water are added to marzipan.
– Caloric content of marzipan – 415-420 kcal / 100 grams.