Marzipan: Seville orange and whisky marzipan

Preparation info
    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About


  • 300 g blanched almonds
  • 50 g icing sugar
  • 75


Blitz the almonds in short pulses in a food processor until roughly ground. Add the icing sugar and blitz once more until finely ground. Add the marmalade and whisky and pulse to make a smooth, moist dough. Shape the marzipan into roughly 10g balls, leave to dry for 1 hour, then roll them in cocoa powder or dip them in tempered chocolate and leave them to set.