German Marzipan

Preparation info
  • Yield

    1000 g

    • Difficulty

      Easy

Appears in
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  1. If using fresh almonds, blanch the almonds in boiling water for 3 minutes, then drain. Press on the almonds to remove the skins. Dry the skinned almonds. If using dry sliced almonds, soak in boiling water for 3 minutes, shock the almonds in cold water and let soak for 30 minutes in cold water, drain, and dry.
  2. Combine the almonds and sugar in a food processor an