The high almond content of this Odense Almond Paste makes it a wonderful filling for baked goods such as croissants, Danish Kransekake, cakes, almond cookies, tortes, stollen or macaroons. A premium almond paste made with a ratio of 57% almonds / 43% sugar.
Size : 2.2 pounds / 1 kg
How to make Marzipan : Approximately 30 minutes
Below recipe should cover an 8" x 3" cake
Ingredients
198 grams / 7 oz Almond Paste
57 grams / 2 oz Light Corn Syrup
227 grams / 8 oz Confectioner's Sugar (Icing Sugar)
Instructions
In the bowl of a stand mixer, mix 198 grams / 7 oz Almond Paste and 57 grams / 2 oz Light Corn Syrup on low speed until it forms a smooth paste.
Scrape the bowl. With the mixer running on low speed add and mix ½ of the confectioner's sugar.
Turn the dough out onto a surface generously sprinkles with confectioners sugar.
Knead the remaining sugar into the marzipan mixture. Continue adding additional sugar to achieve your desired consistency.
This recipe can be made without a stand mixer, however it takes more time.
A softer marzipan is good for covering fruit cakes.
A firmer marzipan is good for making marzipan fruits and vegetables, roses or other decorations like holly leaves and berries for Christmas cakes.
