Marzipan is a handy thing to have in the fridge for cake and dessert icings and decorations, and for chocolate making.
Both our almond and pistachio versions are delicious and don’t have the overpowering scent of almond essence so common to store bought products. And they’re very easy to make and work with.
Children especially will love making patterns and decorations with the marzipan and we admit to having a jolly time recently making Australian bush-themed motifs. Snugglepot and Cuddlepie by author May Gibbs was the inspiration.
Caren and Rosie
CLASSIC MARZIPAN
125 gm almond meal
250 gm icing sugar
2 teaspoons lemon juice, strained
2 teaspoons dry sherry
1-2 teaspoons cold water
Place almond meal and icing sugar in a food processor and process until fine.
Add lemon juice and dry sherry and process until the mixture comes together in a ball, adding water if necessary.
Marzipan will keep for up to 2 months wrapped tightly in cling wrap and stores in an airtight container in the fridge.
PISTACHIO MARZIPAN
125 gm pistachio meal
50 gm almond meal, plus
250 gm pure icing sugar
2 teaspoons lemon juice, strained
2 teaspoons dry sherry
1-2 teaspoons cold water
Place the pistachio and almond meals with the icing sugar in a food processor and process until fine.
Add the lemon juice and dry sherry and process until the mixture comes together in a ball, adding water if necessary.
The pistachio marzipan will keep for up to 2 months wrapped tightly in cling wrap and stored in an airtight container in the fridge.
Using a small rolling pin or small glass bottle, roll pieces of chilled marzipan into 3-4mm flat sheets and shape to you requirements.
TIP: To make quick and easy chocolates using marzipan, add some chopped nuts and/or cocoa nibs to some of the marzipan. Roll into balls and roll in unsweetened cocoa. Top with a marzipan ‘nipple’, tiny shape, gold leaf or whatever you fancy.