Over the last couple of weeks, I’ve received numerous requests from readers for my marzipan recipe used for my Easter goodies. Its taken me this long to post it as I’ve got it scribbled on a tiny piece of paper and I haven’t had much time to hunt for it or type it out. But I finally managed to track it down and type it out. That too, just in time for Easter. So this post is for all of you who’ve waited so patiently for it.
This Easter, why don’t you try making some goodies at home. Marzipan is a little finicky to get right but I’ve used this recipe that specifies exact time for cooking it. That makes it easier to handle. I’ve used this for years now and find it easier compared to some of the other recipes. I know that traditionally marzipan calls for almonds to be used, however, cashew nuts are more abundant here than almonds are so this recipe uses cashew nuts.
200gms Cashew nuts, ground to a powder
½ tsp Almond Extract
Melt sugar in the water over the fire on high heat.
After the sugar melts, add the powdered cashew nuts and stir on low
heat for exactly 7 minutes.
Remove on a flat dish and add the almond essence.
Allow it to cool by stirring with a spoon or spatula.
Bind into a dough, color and use as desired.
– If the marzipan turns too dry add a couple of drops of rose water and knead till it reaches desired consistency.
– If the marzipan is slightly moister than you’d like, knead with some icing sugar till it reaches the desired consistency.
– If the dough is too moist, put in back on the fire for a minute or so and stir. This step is usually not needed. I had to do this just once when using a different stovetop and the lowest flame was way to low than what you’d find on a regular stove top.