Marzipan with Almonds`

Ingredients:

 

Square tin 13cm / 5" 18cm / 7" 23cm / 9"
Round tin 15cm / 6" 20cm / 8" 25cm / 10"

Ground Almonds

200g / 7oz

400g / 14oz

650g / 1 1/2 lb

Caster Sugar

90g / 3 1/2 oz

200g / 7oz

350g / 12oz

Icing Sugar

90g / 3 1/2 oz

200g / 7oz

350g / 12oz

Rum/Whiskey/Brandy

1 teaspoon

2 teaspoons

3 teaspoons

Almond Essence

Few Drops

1/2 teaspoon

1 teaspoon

Eggs

1 large

2 small

3 large

 

 

Method:

  1. Put ground almonds, caster sugar and sieved icing sugar into a bowl and mix well together.
  2. Lightly beat the egg, chosen spirit and essence together.
  3. Make a well in the centre of the dry ingredients and add enough of the beaten egg mixture to form a fairly stiff paste.
  4. Gather together with your fingers, turn onto a board or clean table dusted with icing sugar and knead until smooth.
  5. Use as required. If not using immediately, wrap in cling film and leave to rest. Best used within 3 hours of making.

Recipe Notes:

These quantities sufficient for top and sides of cake.