Homemade Marzipan (Marcepan domowe roboty)

First of all today is my turn for a post to World Moms Blog. Please stop by the blog and join the discussion about breast-feeding in public.

As for my blog I’m talking about MARZIPAN!!!!!!!!

Who doesn’t know what marzipan is or who has never tired it… gosh… you don’t know what you’re missing, people ;)

If you like almonds and sugar you will love marzipan because basically it’s an almond paste with some sugar and extra almond flavor from  almond extract (some people don’t add it, though).

I grew up eating Ritter Sport Dark Chocolate Covered Marzipan and to these days, when I see this chocolate in a grocery store, I can’t stop drooling. It’s really expensive, though, and only the price keeps me from buying it each time I see it. Finally about a month ago I decided to try to make it at home. Yeah… you see how long it takes for me to finally make something.

It took me 5 months to make a cheesecake from the day I had decided to make it. I have an excuse, though. I was researching for the best recipe and this kind of research takes time ;) 

The same was with the marzipan. This time, though, I haven’t found any recipe that would suit me, I just got the idea of how to make it. If you google for “marzipan recipe” you will find many of them starting from very simple ones with only two ingredients to very fancy ones. Some call for rose-water, corn syrup or egg whites. Mine recipe doesn’t have any of those, although it has sugar syrup which I made myself.

It takes quite a bit effort to make it at home but IT’S SO REWARDING when you eat it homemade and it tastes just like the store-bought or even better.

From what I read the quantity of used almonds and sugar should be 2:1 (2 cups almonds, 1 cup sugar), and a few extra ingredients like egg whites or corn syrup to help the paste to stick together.

The thing is that after the paste is made you can actually adjust the amount of sugar to your personal likes. Just like I did.

INGREDIENTS:

2 1/2 cup blanched almonds, whole

1 cup powdered sugar, plus more for shaping the paste (I made my own by blending regular white sugar until the sugar turned to powder)

2 Tbsp sugar syrup, (I made my own sugar syrup as a substitute for corn syrup), honey can be used instead 

1 Tbsp almond extract

DIRECTIONS:

In a high-speed blender or food processor grind the almonds until they turn into almond meal. In my case I used high-speed blender and those almonds didn’t turn powdery/floury. They created a sticky paste that my blender couldn’t work with anymore or I would’ve burned its engine if I continued to work with it. That’s why you can see small pieces of almonds on the picture above. That doesn’t bother me at all. It gives an extra texture and doesn’t change the flavor at all.

After the almonds are all blended move the paste/almond meal into a sauce pan and add powdered sugar. Turn the heat to medium, and stirring constantly with wooden spoon, cook the paste until all the sugar melts. Mix in sugar/corn syrup and stirring constantly cook it over medium high until the mixture starts sticking together into a ball around your spoon. It might take 15 to 20 minutes. Close to the end add almond extract.

You can always taste it and adjust the amount of sugar and almond extract to your likes.

Here I will quote one comment I have found under a marzipan recipe at Smitten Kitchen:

I mix everything first in the sauce pan, then apply moderate heat while continuing to stir until the mass sticks in one ball. The trick is to heat the mixture enough to draw the oil out of the almonds while stirring. Too much heat will evaporate too much moisture causing the paste to get crumbly. Try to rescue by adding more water again after turning off the heat and then let it sit in a cool place (‘fridge) for a day or two.

I did not wait a day or two. I waited until the mixture turned cool and then I portioned into 5 parts. Using an aluminum foil sprinkled with a small amount of powdered sugar I rolled each part into a long log, one inch wide.

Shaping is your personal preference as well. The paste could be shaped into small balls, rectangles, squares, what ever you like. I roll it into a log as it was easy to store.

My recipe doesn’t have eggs in it so the marzipan could be stored in a room temperature. I keep mine in a fridge so it doesn’t get too soft. Whenever I want to eat it I just cut a small piece off of the log and put it back to the fridge.

For the purpose of this post I cut one log into a small pieces

and ate them one by one while taking pictures

the remaining two logs I cut into pieces and covered into dark chocolate

and they tasted like heaven! just like the Ritter Sport brand that I used to eat in Poland.

It wasn’t any fancy special chocolate. I simply melted over water bath 3 oz of regular dark chocolate and pour the it over the cut pieces of marzipan. I didn’t care much about the look. It was all about the flavor and it was PERFECT.

Btw, the recipe is at some point approved by husband… and that is AMAZING :) he ate half of the chocolate covered piece and the next day he gobbled up 5 whole wheat pancakes with marzipan pieces in them.

Have a great evening, my friends.

You might also like:

Whole wheat blueberry marzipan pancakes