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Mexican Marzipan
Preparation info
- Makes about
675
g - Difficulty
Easy
Appears in
By Claire Ptak
Published 2022
This delicious nut paste from Mexico combines almonds and peanuts, which lend a distinctive flavour to the confection. Peanuts are very oily, so the marzipan requires the addition of almonds to give it a good texture. Cutting the paste with a tiny fluted pastry cutter is an elegant way of presenting these sweets.
Ingredients
Method
- Prepare an ice-water bath and set it aside. Either chop the peanuts very finely by hand, or grind them briefly, in short bursts, in a food processor. Be very careful that you do not over-process them as it will turn them into peanut butter.
- Put the sugar and water in a heavy pan and warm over a medium heat until the sugar has dissolved. Increase the heat and br
Energy 2369kcal/9960kJ; Protein 50g; Carbohydrate 334g, of which sugars 325g; Fat 102g, of which saturates 13g; Cholesterol 0mg; Calcium 332mg; Fibre 20g; Sodium 92mg