Once you have made your own marzipan, you will never go back to shop-bought! Lighter in texture and appearance than the mass produced stuff, it will keep for a week in the fridge, wrapped in cling film. If you are using it for your Christmas cake, allow it to dry for at least 24 hours before you cover it in fondant/royal icing; allowing the excess moisture to evaporate will ensure that it remains edible for 1-2 months.
The recipe below should be enough to ice one 20cm Christmas cake, but we love it stuffed into dates, as a lining for mince pies, dotted through a boozy bread and butter pudding, and even scattered through apple crumble topping!
Home-Made Christmas Marzipan
Ingredients
- 250 g ground almonds
- 150 g caster sugar
- 150 g icing sugar sifted
- 1 egg
- 1 tsp almond essence
- 1 tbsp brandy optional
Instructions
- Sieve the icing sugar into a large bowl, then stir in the caster sugar and ground almonds.
- Crack the egg into the centre of the mix, and sprinkle over the brandy and almond essence.
- Using a palette knife, stir to combine, then turn out onto a board dusted with icing sugar.
- Knead into a smooth paste, taking care not to over-knead - excess handling can make the ground almonds seep oil and turn the marzipan greasy.
- Use immediately, or pop it in the freezer ahead of time if you are prepping for an organised Christmas!
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