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11 lb. almonds, blanched peeled and coarsely chopped
3 large egg whites, kept at room temperature
1/4 tsp. salt,
1 to 2 tbsp. rosewater
3 to 4 cups powdered sugar
2Once you've blanched the almonds they will need to be dried. I place them on a cookie sheet lined with parchment paper and place them in an oven with just the heat of the pilot light. If you have an electric oven, heat oven on low and then turn off the oven, then place the almonds on the try in. Leave the door open. Leave them, but turn them over to dry all sides.
Using the blender, coffee grinder, or mortar and pestle, grind the almonds into a fine powder.
Place egg whites and salt into the mixing bowl. Using the egg beater or mixer, beat the egg whites and salt until they're frothy.
Add the rosewater into the mixture.
Sift in the first three cups of powdered sugar, one cup at a time. Knead the mixture after each addition.
Add only enough of the fourth cup of the powdered sugar to make the mixture into a smooth dough. The dough should be pliable and not overly sticky.
Divide dough into desired portions and wrap in plastic wrap. Enjoy at your leisure, and store any uneaten portions in the refrigerator, packed in an airtight container. If properly stored, the marzipan should be good for up to eight weeks.
3While rosewater is used to make authentic German marzipan, you can substitute it with 4 tsp. of vanilla or almond extract.