Marzipan is my favorite Christmas sweet! I’m a self confessed, marzipanaholic, Geez!! I just made up a word 😀 Well! That’s me !
So marzipan and milk cream were the two sweets that were prepared in my household for as long as I can remember. Most of the other sweets were store bought. Mom had a busy working schedule, so we skipped making most of the sweets, except for these two.
Marzipan is mostly made with almonds, but Mum makes it with cashew nuts and it is just as delightful. The method I’m sharing below is also a no cook one, plus it’s free from eggs. Isn’t that great? All you have to do is gather a few ingredients, knead the dough and make the shapes, that simple! This is a great activity to get your kids involved in. You can also use this marzipan to top your cakes, simply roll it out and top it up like you would with fondant. I don’t have much to say , if you have never made/tasted them before, don’t wait any longer! Go try these, I’m sure you will join in the bandwagon of marzipanaholic’s 😀
Ingredients : ( non cooking method) Yields about 150 pieces
12 oz (approx 350 grams) of unsalted cashew nuts
12 oz ( approx 350 grams) of Confectioner’s sugar (icing sugar)
7-10 drops of almond extract
Sugar syrup ( 2 tablespoons of sugar in 1/4 cup of warm water).
Food colours ( red, green & yellow)
1. Grind the cashews to a fine powder, in intervals. Sieve it using a sifter, if you are left with larger cashew nut pieces, collect them all, and grind again further to a fine powder.
2. Now mix the icing sugar with the ground cashew nuts along with few drops of almond extract, ( do not add a lot as it will be too overwhelming , I added about 10 drops) , and make a dough using sugar syrup , adding little at a time.
3. Divide the dough according to the food colors you need to add by making a well in the center, add about 4 to 5 drops of food color.As you knead the dough will start leaving the natural oils present in the cashew nuts,do not do anything about it , as it will dry up later.
4. Once your dough is ready , divide them into smaller balls and shape them using the moulds. If you do not have the moulds , rolls them out and cut into desired shapes, or get creative and make cute shapes 🙂
For the fruit shaped marzipans, use the uncolored dough, make fruit shapes, and paint with edible food color. Let them dry completely before storing in containers.
5. Once done, keep them on a parchment paper/ plate, leave it overnight to dry before you store it in air tight container .
p.s. post updated with new pictures.
1.You can used almonds in place of cashew nuts, but you have the blanch the almonds, skin them, let them dry completely. Then powder them, finally sift and use. You can also use ready made blanched almond powder, just make sure you remember to sift it, or else the dough will appear grainy and not smooth. Not that it alters the taste, it’s just about the appearance.
2. If using almond flour, skip almond extract and knead with rose water.
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