Marzipan

I was always the type to read one book at a time cover to cover. I don’t know what’s gotten into me! I’m reading several and it doesn’t even faze me for a second when I pick up another and start reading. Not that I need to add to my list, but what book(s) are you reading? Here’s a quote from one of the books I’m reading:

“Help me to be in reality before thee as in appearance I am before men,
to be religious before I profess religion,
to leave the world before I enter the church,
to set my affections on things above,
to shun forbidden follies and vanities,
to be a dispenser as well as a partaker of grace,
to be prepared to bear evil as well as to do good.
O God, make me worthy of this calling, that the name of
Jesus may be glorified in me and I in him.”

-The Valley of Vision

Marzipan
2 3/4 c almonds (soaked, peeled, dehydrated)
2/3 c raw honey
2 t almond extract
dark flax seeds (optional)

Process almonds in a food processor until flour becomes moldable. It should be right between a flour and almond butter. Add honey and almond extract and process until it rolls into a ball. Roll into teaspoon sized balls and top with flax seed stars.

Next: cranberry punch orange chocolate truffles.

10 Responses to Marzipan

  1. That looks absolutely delightful Hannah! Seriously… I am going to have Millen make these. I’m always looking for things she can make by herself or with minimal help… usually that ends up being things that involve lots of processed foods and/or sugary treats. I am so thrilled to offer her this healthier option.

  2. Elenore, aren’t they cute?! Did you grow up with marzipan? I thought it was a German treat, but I also read that it was Scandinavian…?

  3. Diane, if you leave the almond skins on the recipe is even easier. The marzipan should taste/feel the same, but they will be darker. Let me know what you think after making them!

  4. These are beautiful. My Swedish grandmother was just telling me yesterday that every Christmas when she was little, she and her brother and sister would each receive one present and a marzipan pig. How she LOVED that pig! Her sister didn’t like marzipan, but treasured her pig anyway…just to look at.

  5. Hey! Just made these yesterday! I also added some lemon juice and zest. Soooo delicious! Thank you for sharing this recipe. My only issue was getting the almond flour smooth. My marzipan is slightly crunchy haha.

  6. Maddie: Glad you like them! If you want a more fine flour I would suggest drying the almonds longer and processing them longer. You want a paste before you add the other ingredients. Try pulsing first, too. Hope that helps!

  7. Hi there..
    Firstly I adore your blog its stunning in all aspects..
    So I was wondering if you can use this marzipan recipe to ice/dress a fruit cake by rolling it out in a large piece?? Would it be pliable or break up in bits? I would love to make a raw fruit cake with marzipan icing for this christmas and this looks like it may work!! Although if not i guess I could do individual cakes therefore the marzipan would be in smaller batches… hmmmmm :)

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