Marzipan mass is often used to decorate a cake instead of mastic. In contrast to it, this mass is more plastic, it is not so difficult to work with it and it does not need to be kneaded for so long. You can make candies from marzipan mass, and you can also tint it with food coloring.
Main Ingredient: Nuts / Almonds
- Sweet almonds - 300 Grams
- Bitter almonds - 1 Piece
- Water - 1575 Milliliters (75 ml for syrup, 1.5 liters for cooking almonds)
- Sugar - 225 Grams
How to cook "Marzipan mass"
1 Soak bitter almonds in a glass of plain water, leave for 12 hours, then remove and peel them. Divide it into 2 halves and soak for another 12-24 hours, leave at room temperature. Change the water every 8 hours. 2 Pour water into a saucepan and add sugar, send the saucepan over the fire and cook until the grains are completely dissolved. Leave it to cool at room temperature. 3 Pour 1.5 liters of water into a large saucepan, bring to a boil, then add sweet almonds and cook for 2 minutes. 4 Place it on a sieve and rinse with cold water. Peel the cooled almonds and transfer to a towel. Leave it on for 1 hour to dry completely. 5 Transfer the cooled and peeled almonds in portions to a coffee grinder, grind until flour. Add bitter almonds to one serving. 6 Add 4 tablespoons of syrup to the crushed almonds, mash with a spoon. Add enough syrup so that the marzipan mass is not crumbly, but sticks together. 7 If you do not plan to use the mass immediately, then store it in the refrigerator for about 3 weeks.