Ingredients

The following ingredients have 4 Servings
  • 60 g raw shelled pumpkin seeds (or pine nuts (ground into fine 'meal') )
  • 50 g fine tiger nut flour
  • 75-80 g icing sugar (confectioners/powdered sugar (or more if you prefer sweeter marzipan))
  • 25 g egg white (preferably pasteurised (or aqua faba for vegan version - See NOTES))
  • 1 to 1¼ tsp artificial almond 'extract' ((nut free almond flavouring))

Instruction

  • Grind the raw pumpkin seeds (or pine nuts) to a fine 'meal' using a blender or food processor (using the pulse button for best control). Be careful not to over-grind, or the seeds may become a paste.
  • Gently shake any remaining large pieces of seed to the surface and remove.
  • Transfer to a large mixing bowl and add the tiger nut flour. Mix
  • Weigh the icing sugar and sieve into the bowl with the seeds and tiger nut flour. Stir together until even.
  • Add the egg white and almond flavouring and mix together until even and well blended with the spoon. Do NOT add any extra egg white, even if the mixture seems dry. Keep mixing and it will eventually come together into a smooth, thick, even paste. (see notes if using aqua faba).
  • Transfer the marzipan paste to a sheet of clingfilm and wrap tightly.
  • Refrigerate for at least 2 hours to allow the mixture to hydrate evenly.
  • When ready to create, remove from the fridge and use as you would normal marzipan.