For a printable version of this recipe, click here.
Ingredients
1 1/2 cups confectioners’ sugar
1 1/2 cups Almond meal (I use Trader Joe's Almond meal)
1 - 1,1/2 tsp. Almond extract
1 egg white, slightly beaten
1 tsp. warm water
Method
Put the almond meal and confectioners’ sugar in a stand mixer and mix on the lowest setting and until all lumps are broken up.
Add the almond extract and water and continue to mix
Add the egg white and continue to mix until a soft dough is formed
If it is too wet, add more confectioner's sugar and almond meal until you have the required consistency.
Turn out onto a surface, with a little confectioners sugar and knead a few times.
Form into a ball, wrap with plastic wrap and put in the refrigerator for about 30 minutes.
You can make this ahead of time, keep it wrapped in plastic wrap and store in your refrigerator until you need it.
The following is if you are using this for a Christmas cake.
Warm about 3 tbsp of apricot jam and brush this over the top and sides of your cake.
Dust a work surface again with confectioners’ sugar, knead the paste a little more, then roll out to about 2 to 3 inches larger than the top surface of your cake
Slide your rolling pin under the rolled out marzipan and carefully lift it over and on to your cake, taking the extra down the sides of the cake.
Gently roll the top of the cake, so that it is very flat and smooth the marzipan around the sides.
Store for a few days to a week, in an airtight container, for the marzipan to dry before icing your cake.
Recipe from Joan Saunders, DBE in NJ State Organizer