Scandinavian Baking Recipe: Homemade Marzipan
Scandinavian Baking Recipe: Fancy something sweet? How about whipping up a batch of marzipan from scratch with Trine Hahnemann's new recipe?
Scandinavian Baking Recipe: Homemade Marzipan
What started out as a love of home baking for her son turned into Trine Hahnemann’s career. Her latest book, Scandinavian Baking, features a host of delicious triple-tested recipes for cakes, cookies, cream buns and Danish pastries, interspersed with fascinating titbits of information about baking traditions in Scandinavia.
Avoid the overly sugary supermarket versions with this straightforward marzipan recipe.
Homemade Marzipan
Most of the marzipan you can buy contains way too much sugar, as well as artificial flavours, and some is not even made from almonds but from apricot kernels. Good-quality marzipan should contain 60 per cent almonds. The rest is sugar and water. It is super-easy to make, but of course expensive, as is good-quality shop-bought marzipan. It's worth it though, as you’ll find it tastes much better than the shop-bought stuff.
INGREDIENTS
Makes 600g
500g almonds (either skin on, or blanched for pure white marzipan)
100g icing sugar, plus more to dust
METHOD
Whizz the almonds in a food processor until they become a paste. Add the icing sugar, whizz again, then add 50ml of water and whizz for a final time.
Take the marzipan out of the food processor and knead it on a work surface dusted with icing sugar. Now it is ready to be used for cakes and sweets. It will keep for up to two weeks, wrapped in cling film in the refrigerator.
Recipe extracted from Scandinavian Baking by Trine Hahnneman (Quadrille Publishing, Hardback £25)
Avoid the overly sugary supermarket versions with this straightforward marzipan recipe.
Homemade Marzipan
Most of the marzipan you can buy contains way too much sugar, as well as artificial flavours, and some is not even made from almonds but from apricot kernels. Good-quality marzipan should contain 60 per cent almonds. The rest is sugar and water. It is super-easy to make, but of course expensive, as is good-quality shop-bought marzipan. It's worth it though, as you’ll find it tastes much better than the shop-bought stuff.
INGREDIENTS
Makes 600g
500g almonds (either skin on, or blanched for pure white marzipan)
100g icing sugar, plus more to dust
METHOD
Whizz the almonds in a food processor until they become a paste. Add the icing sugar, whizz again, then add 50ml of water and whizz for a final time.
Take the marzipan out of the food processor and knead it on a work surface dusted with icing sugar. Now it is ready to be used for cakes and sweets. It will keep for up to two weeks, wrapped in cling film in the refrigerator.
Recipe extracted from Scandinavian Baking by Trine Hahnneman (Quadrille Publishing, Hardback £25)
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