Marzipan

• portionen: Makes 10 small balls (30
• gesamtzeit: 40 min

Zutaten

200g whole almonds (skin-on)

boiling water (enough to cover almonds)

200g confectioners' sugar

zest of ½ orange

1 tsp orange blossom water, plus more if needed cornstarch to dust, if needed

10 whole almonds to garnish, if you wish

Anweisungen

Place the almonds in a bowl and pour over enough boiling water to cover. Leave to soak for about 10 minutes or until the water has cooled enough that you can handle the almonds.

Peel the soaked nuts—the skin should just pop off if you pinch them-and lay on a clean cloth to dry for a few minutes.

Use a food processor to blitz the almonds to a crumb.

Add the confectioners' sugar and orange zest and work the mixture until it starts turning into a paste.

Keep working it as you add the orange blossom water.

The marzipan should come together in a ball. Remove from the food processor and knead on the workbench until nice and smooth. If it seems rather wet, dust your palms with a little cornstarch; if it seems a little dry, use a touch more orange blossom water to bring it together.

Divide into 10 pieces (30g each) and roll into balls. If garnishing, stick an almond in the top of each one. It's as simple as that.

Notizen

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer