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Marzipan
Recipe By : The Penguin Cookery Book, by Bee Nilson (reprint 1971)
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Eat-L
Amount Measure Ingredient -- Preparation Method
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8 ounces ground almonds -- * see note
8 ounces icing sugar -- (powdered sugar)
2 egg yolk
2 teaspoons lemon juice
3 drops almond essence -- (extract)
1/4 teaspoon rose water -- **see note
Mix the almonds and sugar together. Add the beaten eggs and the flavouring
and mix and knead very thoroughly.
*note. These need to be blanched almonds which you could grind yourself.
The first time that I made this here in California I had to special order
the ground almonds, not thinking that they wouldn't be blanched! Since then
I've blanched and ground my own.
**note. I've not seen Rose Water for sale here in California, and have
always left it out of any Marzipan I've made. If you wanted to try, you
could boil insecticide free rose petals in some water, and then use the
liquid.
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NOTES : posted to Eat-L by Sadie (eidasit@aol.com)
Makes enoughto cover one 8 inch cake.
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