The working process for French marzipan is simpler and easier than the procedure for German marzipan. Sugar is boiled, mixed into ground almonds, then cooled and ground again into a fine paste with syrup.

Ingredients Metric US Volume
Almonds (whole fresh or dry sliced; see Note) 150 g 5.3 oz 1 cup, whole, or 1⅔ cups, sliced
Sugar 300 g 11.6 oz cups
Water 100 g 3.5 oz 6 tbsp + 2 tsp
Glucose 30 g 1.1 oz 1 tbsp + 1 tsp
Simple syrup (as needed; not necessary if using blanched fresh nuts) 30 g 1.1 oz 3 tbsp
Yield 610 g 22.6 oz 3⅔ cups

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 sliced almonds, soak in boiling water for 3 minutes, then shock the almonds in cold water, and let soak in cold water for 30 minutes, drain, and dry.

2 Coarsely grind the almonds in a food processor and transfer to a bowl.

3 Boil the sugar, water, and glucose in a saucepan to 248&F/120.0&C, skimming off any impurities and washing down the sides of the pan as necessary.

4 Add this sugar syrup to the ground almonds and stir until the sugar crystallizes around the almonds

5 Pour the mixture onto a Silpat and cool. Break the mixture apart to cool faster using a scraper. Do not use a knife, as it could cut through the Silpat.

6 In a food processor, combine the almond mixture and simple syrup, if needed, and grind to a paste on a fast rpm. Remember that, if using fresh blanched almonds, you may not need additional syrup due to the amount of moisture achieved from blanching. For a praline center, you may prefer a coarser texture. In this case do not process the mixture for as long.

7 Empty the marzipan onto a Silpat and knead until the marzipan comes together and holds together. Pack into a tightly closed container, and store at 50& to 59&F/10.0& to 15.0&C.

Note: Prepared sliced almonds may be used instead of fresh almonds. These almonds are dehydrated and will need to be soaked in boiling water for 3 minutes, then shocked in cold water, and soaked for 30 minutes in cold water to achieve their desired state. The water absorption rate will be 10 percent. If using dry sliced almonds, it may be necessary to add simple syrup to achieve the right consistency.

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