Homemade Marzipan

Ingredients

Almond Flour

• 10 oz (300 grams) of ordinary sweet almonds
• 1 bitter almond * Notes, in some parts of this world, it can be hard to find a bitter almond, so if you do not have access to this, then skip it, but note that the flavor will be slightly different from a classic traditional marzipan.

Syrup

• 1/4 cupof water
• 3/4 cups sugar

Directions

1. If you have a bitter almond available soak it for 12 hours. After 12 hours, remove the skin and continue to soak to release some of the bitterness. * Note skip this step, if a bitter almond is not available.
2. For the rest of the almonds, to de-skin almonds, pour some boiling water over them and let them soak for 5 minutes.
3. Drain almonds and plate on a dry towel dry,
4. Use your fingers to twist and squeeze skin off of almonds.
5. Let them dry completely before blending.
6. Blend the almonds (plus your bitter almond) in a blender or a food processor until they are almost as fine as flour.
7. Bring granulated sugar and water to a boil in a saucepan, and let it boil, stirring continuously, until it has the consistency of syrup.
8. Let syrup cool, but not crystalize.
9. Pour syrup into almond flour, and use hands to mix for 5-10 minutes until it is a nice smooth consistency, and if you are using a bitter almond, it has had a chance to be incorporated throughout the mixture.
10. Place ball of dough into plastic wrap and you use cover completely.
11. On a flat surface use your hands to roll the dough out into a long tube. Once the tube is smooth, place into fridge for 4 hours before serving.