Almond Paste (Marzipan)
A sweet, versatile almond filling to be used in breads, pastries or in candies.
Equipment
- small pan or pot
- plastic wrap
Ingredients
- 120 g almond flour
- 50 g granulated sugar
- 10 g honey
- 30 g water
- pinch salt optional
Instructions
- Combine sugar, honey and water together in a small sauce pot and bring to a boil. Turn off the heat and mix in almond flour-- the mixture will appear dry at first but keep mixing until a evenly moist dough forms.
- Transfer the paste onto a plastic wrap and shape it into a tube. Let it cool on the countertop before using or storing it in the fridge for future use.
- The marzipan/almond paste can be stored in the fridge for a week or longer in the freezer (just thaw before using).