HOME-MADE MARZIPAN: Marzipan is used widely in cake-and-candy making at home. I personally prefer home-made marzipan to the store-bought variety.

MARZIPAN:

 

 

 

2 cups ground almond                                                

1 ¾ cups powdered sugar

2 tsp. lemon juice                                                       

2 tsp. sherry or brandy

2 drops almond extract                                               

2 small egg whites

extra powdered sugar

 

 

 

 

Combine almonds and sugar in a large bowl. Add in lemon juice, sherry or brandy and almond extract, mix well.

 

Gradually mix in enough egg white to ensure that the almond paste is sticky, but not wet.

 

Knead paste until smooth on a pastry board dusted with powdered sugar. Wrap in plastic wrap.

 

Store marzipan in an air-tight container placed in refrigerator for up to 4 weeks.  This recipe makes 1 lb. marzipan.