Title: Almond Paste
Categories: Dessert
Yield: 6 Servings
| MAKES ABOUT 6 CUPS |
| 6 | oz | Confectioners' sugar |
| 6 | oz | Granulated sugar |
| 12 | oz | Finely ground almonds |
| 1/2 | | Lemon; juice only |
| 1 | | Egg; large |
| 1/2 | ts | Vanilla; or rose water |
Sift the confectioners' sugar into a large bowl and add the granulated
sugar and almonds. Lightly mix together, lemon juice, egg and flavoring.
Pour into the dry ingredients and mix to a fairly stiff paste. (use a fork
for mixing). Turn the mixture onto a board lightly dusted with granulated
sugar, and knead lightly by hand to a smooth dough. Avoid overmixing.
If the paste is too sticky, work in a bit more granulated sugar, or if too
dry, add a little more lemon juice. Marzipan decorations: Color the almond
paste ( in small, egg-size pieces) with desired colors. Knead until the
color is evenly distributed. Roll out thinly and cut into desired shapes.
Molding Marzipan: If you are molding the marzipan into shapes, use
cornstarch on your hands to keep the marzipan from sticking to them. Work
as quickly as possible