Homemade Almond paste, which is similar to marzipan, is easy to make at home. It is used in pastries as a filling or as a frosting on cakes.
It is made from ground almonds and icing sugar, typically 50-55%, with a small amount of cooking oil, beaten eggs, heavy cream or corn syrup added to bind the two ingredients.
Is Almond Paste and Marzipan the same thing?
They are similar but not the same. While the ingredients are almost the same, the former is coarser and less sweet than marzipan as is usually used in other desserts.
Marzipan on the other hand contains more sugar than almond paste, and often contains additional ingredients such as food preserves and food coloring. it is smooth and sweet, and is usually used like fondant.
Because there is a fear of salmonella when we use raw egg whites, you can find pasteurized egg whites in the supermarket.
You can also make the icing just as nice by substituting the egg whites with citrus blossom water or rose water and some lemon juice.
Put all the other ingredients in a bowl and add some rose water or blossom water until the sugar is absorbed (it will take 3-4 tablespoons).
If you buy almonds with the skin on, see a video How to Blanch and peel them here.
Decorating the Christmas Cake
I use the almond paste for making the first layer for the Christmas frosting.
Before adding the almond paste, spread the jam and then the paste all over the cake with a knife and let it dry for two – three days and when it dries, spread the Royal Frosting on top.
- 200 grams almonds, blanched
- 250 grams icing sugar
- 2 egg whites whipped
- 1 tablespoon lemon juice
- 1/2 tsp almond or vanilla extract or 1 tablespoon citrus blossom water
- Blanch the almonds and let them dry.
- Grind them in any way you like but they must be really thin. (I grind them in a spice grinder or food processor together with some of the icing sugar).
- Whip the egg whites until frothy but you don’t have to make them into meringue.
- Put some of the almonds with some sugar in a food processor fitted with steel blades.
- Process the almonds and sugar until the nuts are very finely ground. Continue with the remaining.
- Add the lemon juice, vanilla and egg whites, a little at a time, and mix until a thick paste is formed.
- If it seems very sticky, add a little more icing sugar, a spoonful at a time, until it is smooth.
If you want to avoid the egg whites you can add more citrus water.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 1103Total Fat 53gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 46gCholesterol 0mgSodium 557mgCarbohydrates 146gFiber 11gSugar 127gProtein 25g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!