Boil 1 cup of almonds for 3 minutes, drain, cool. Remove the peel from the almonds by squeezing with your fingers. Dry the nuts over low heat, cool. Grind the almonds in a blender. 1 tablespoon of sugar, pour 1/3 cup of water. While stirring, melt over low heat. Thicken for a few more minutes without interfering. Mix nuts and sugar. Heat for 3 minutes. Cover the mass with foil, cool. Roll out the mass and shape it.
How to cook marzipan
Products
Almonds – 1 glass
Sugar – 1 tablespoon
Water – 1/3 cup
Almond essence – 2-3 drops
How to cook marzipan with sugar
1. Pour the unpeeled almonds into boiling water for a few minutes.
2. Drain the water, cool the nuts.
3. Remove the peel from the almonds by pressing on the nucleolus with two fingers.
4. Dry the nuts in a skillet for 5 minutes over low heat, avoiding browning, cool.
5. In a blender, grind the almonds into crumbs.
6. Pour sugar with water, place on medium heat, melt, stirring constantly.
7. Leave the pan on the burner for a few minutes until the mixture thickens, without interfering, but shaking the pan from time to time.
8. Pour ground almonds into the thickened sugar and cook over low heat for several minutes, stirring thoroughly.
9. Pour in almond essence, stir, hold on the burner for another minute.
10. Put the almond mass out of the pan, wrap in plastic and cool.
11. Roll the marzipan with a rolling pin and give it any forum.
Delicious facts
– When using old almonds, for greater elasticity, an egg is added to homemade marzipan and cooked in a cold way – without boiling, using powdered sugar instead of sugar. The egg is placed along with the almond essence at the last stage – in a mixture of almond crumbs and powdered sugar, stirring until elastic. But this is dangerous due to the salmonella bacteria and reduces the storage time of the product to 2 hours in the refrigerator.
– When preparing homemade marzipan, only natural products are used. Store-bought marzipan-based treats can be supplemented with the humectant invertase, glucose syrup, and potassium sorbate. Eggs are not placed in commercial marzipan in order to increase the shelf life.
– It is not known for certain who invented marzipan. Several European countries – France, Germany, Italy, Estonia, Hungary, have their own version of the emergence of healthy sweets. According to one of them, marzipan was first made during a crop failure, when almonds were the only product that survived adversity. Now in Germany, Holland and Norway, marzipan treats are traditionally made for Christmas.
– To achieve greater elasticity of marzipan, you must pass it through a meat grinder. When using old almonds, for greater elasticity, add egg yolk and prepare marzipan in a cold way – without cooking, using powdered sugar instead of sugar. But this is dangerous due to the salmonella bacteria and reduces the storage time of the product to 2 hours in the refrigerator.
– Marzipan can be colored with natural substances, such as carrot and spinach juice, or ready-made gel and dry food colors.
– Cocoa, orange peel, spices, rose water are added to marzipan.
– The calorie content of marzipan is 415-420 kcal / 100 grams.
– The cost of products for the preparation of marzipan – from 300 rubles. (on average in Moscow for July 2019).