Almond Flour Marzipan – FRAN COSTIGAN

Almond paste and Marzipan are ceaselessly used interchangeably, and whereas the primary ingredient is almond, there are variations.

Almond Paste, which is taken into account a baking ingredient, normally has a coarser texture and is softer than Marzipan, so it may be unfold or used as a submitting. Marzipan is stiff and used to make confections.

The next recipe is a straight adaptation from King Arthurs Baking DIY Almond Paste. Mine replaces the egg white with aquafaba and is made stiff sufficient to form. So let’s say it’s Marzipan.

Use extra almond flour in case your paste isn’t thick sufficient and add ¼ tsp extra almond extract for a stronger taste.

Notice that I’ve a recipe in my cookbook, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts that’s made with a small quantity, 2Tbsp of confectioners’ sugar and an equal quantity of rice syrup. Blanched almonds are used to make that decrease sugar model.

DIY Marzipan tailored from King Arthur Baking recipe for Almond Paste

Yield: 334g /about 11.8oz

Substances

• 160 g / 5.8 oz blanched almond flour
• 165 g / 5.6 oz confectioners’ sugar vegan
• 1/8 tsp salt
• 2 T/ 23g aquafaba: mine is at all times diminished
• 1 ¼ tsp almond extract

Directions

1. Add the almond flour and confectioners’ sugar and salt to the bowl of a meals processor and course of 30 seconds.

2. Add the aquafaba, and almond extract and course of till the combination kinds a easy ball of dough. Cease the machine and scrape down the perimeters of the bowl a couple of occasions. The period of time wanted will relying on the dimensions and energy of your processor.

3. Take away the paste from the bowl and divide it in half. Form every half right into a log. Wrap every tightly in plastic wrap and refrigerate till it’s firmer.

4. Retailer the almond paste, tightly wrapped for as much as 2 weeks within the fridge, or as much as 4 months within the freezer.

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