Ingredients
The following ingredients have 1 Servings
- 2 cups (6 ounces) almond flour or finely ground blanched almonds
- 1 cup granulated sugar
- 1/4 cup plus 2 tablespoons water
- 1 egg white (3 tablespoons), lightly beaten
- 1/2 teaspoon orange blossom water
- 1/4 teaspoon almond extract
- Confectioner’s sugar, as needed
Instruction
- In a pan, gently heat sugar and water over medium heat, stirring constantly, until sugar is dissolved. Stop stirring and bring to a boil, brushing down the sides of the pan with a wet pastry brush to wash down stray sugar crystals. Increase the heat to medium-high and boil until the syrup reaches 238ºF (116ºC) on a candy thermometer.Remove the pan from heat and lightly stir until the syrup begins to grain (you should see a faint cloudiness). Stir in the ground almonds. Add lightly beaten egg white and return to low heat, cooking gently for a minute or two until the marzipan firms up slightly. Remove from heat and mix in orange blossom water and almond extract.Turn out marzipan onto a work surface dusted with confectioner’s sugar. Let sit until cool enough to handle. Knead until smooth and pliable, kneading in a few tablespoons of confectioner’s sugar as needed if mixture is too sticky. Knead in color and flavor while still warm.Store marzipan and finished candies wrapped in plastic wrap or waxed paper, refrigerated in a airtight container or zip-top bag, for up to 1 month, or frozen for up to 6 months. To soften, bring to room temperature and knead in a few drops of water until marzipan is smooth and pliable.
