Peter Greweling

Marzipan

Preparation info
  • Yield: Approximately

    125 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Almonds, whole, untoasted 430<

Method

  1. Blanch the almonds in boiling water in a saucepan. Return to a boil. Cover, remove from the heat, and allow to soak for 5 minutes. Drain.
  2. Coarsely grind the nuts in a food processor.
  3. Combine the sugar, water, and glucose syrup in a saucepan. Cook to 118°C/245°F, following the Standard Wet-Sugar Cooking Technique and