Marzipan
A community recipe by passionfruitNot tested or verified by Nigella.com
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Sift the icing sugar and caster sugar into a bowl, add the almonds. Then stir in the lemon juice, the almond extract and the egg using your hands or a spoon until you have a firm but workable dough. Knead lightly, then roll out. You can also use the marzipan for confectionery – roll it out and use it to stuff dates, or make small rounds or squares and enrobe in dark chocolate.
Sift the confectioners' sugar and superfine sugar into a bowl, add the almonds. Then stir in the lemon juice, the almond extract and the egg using your hands or a spoon until you have a firm but workable dough. Knead lightly, then roll out. You can also use the marzipan for confectionery – roll it out and use it to stuff dates, or make small rounds or squares and enrobe in dark chocolate.
Introduction
Ingredients
Serves: 4
Metric
Cups
- 100 grams icing sugar
- 100 grams caster sugar
- 200 grams ground almonds
- 1 teaspoon lemon juice
- almond extract (a few drops)
- 1 egg (beaten)
- 4 ounces confectioners' sugar
- 4 ounces superfine sugar
- 7 ounces almond meal
- 1 teaspoon lemon juice
- almond extract (a few drops)
- 1 egg (beaten)
Method
Marzipan is a community recipe submitted by passionfruit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This is enough to cover a 7 inch/18 cm cake. Make double if you have a larger Christmas cake.
This is enough to cover a 7 inch/18 cm cake. Make double if you have a larger Christmas cake.
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