I have almost always loved marzipan. I think as a small child I was a little wary of the bitter almond marzipan that is common in Europe, (but I love it now!) But as I grew a little older my mother would make marzipan herself and we would sit around the kitchen table creating little fruits and vegetables out of this amazing edible play dough. They were carefully crafted and just so pretty. On a recent trip to Europe I saw a lot of them in patisseries and chocolate shops...they are still charming and like a magnet to me.
This marzipan recipe is simple, and so delicious, and can be formed into the fruits I refer to, but on this occasion I have baked them into cookies of sorts. It is quite ok to leave the almond essence out, but I love it left in. They are great as a topper on a mince tart. Homemade of course! I hope the fragrance of the baking marzipan stars will evoke some Christmas past memories in some of you at least. Enjoy.
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- 250 g sugar
- 250 g almonds, blanched
- 1/4 tsp almond essence
- 2 tbsp cornflour
- 1 eggwhite
Preheat oven to 175ºC.
Place sugar into TM bowl and mill 10 sec/speed 9. Set aside.
Place almonds into TM bowl and mill 15 sec/speed 7.
Add remaining ingredients including milled sugar and mix 40 sec/speed 5 with the aid of the spatula. If the mixture is sticky, add a little more cornflour.
Roll the mixture onto a Silpat mat or piece of baking paper that is dusted in cornflour.
Cut into star shapes with a cookie cutter and place on a lined baking tray or on top of mince tarts. Bake for approximately 15 minutes or until lightly golden.
The unbaked mixture is 'raw' marzipan and can be used to make tiny marzipan fruits or to decorate a cake.
Blanch the almonds yourself in your Thermomix by covering them with water in the TM bowl and heating 4 min/Varoma/Reverse/speed 1.