Homemade Sugar-Free Marzipan

 - Danish Recipe

Directions: 

* To blanch the almonds (typically done the day before, but in this recipe it can be done while the rice is cooking): In a bowl, pour boiling water over the almonds and let them sit for up to 5 minutes. Pour out most of the water then, pressing on one end of the almond with two fingers (in a hard pinching kind of motion), pop the almond out of its skin. Discard the skin. Set the clean (blanched) almond on a rag and allow it to dry overnight (or for a few days if you live in a humid area). 

 1. In a saucepan, heat the water and honey together until the honey crystals have completely dissolved (you can check this by just dropping a bit of the mixture on your finger and rubbing it between your fingers). 

2. Remove it from the heat. 

3. Pour the almonds in a blender or coffee grinder until they are as finely ground as you can get them without them turning into almond butter (not more than a minute on high speed). 

4. Pour the almonds flour (that is now what it is called) into a bowl. 

5. Adding the simple syrup (the honey mixture) 1 Tbsp at a time to the almond flour, mixing it all together by hand. 

6. The marzipan is finished when it can comes together like playdough (it is not very wet but just slightly sticky and can be formed into a ball). 

7. Store in the fridge wrapped in plastic until you are ready to use it. 

8. I like to use this recipe to make an assortment of different danish desserts. Here are links to Danish Strawberry Pie, Danish Rhubarb Pie and Danish Cherry Pie. Enjoy! 

Notes: 

- Marzipan lasts in the fridge for up to 2 weeks or up to 2 months in the freezer. 

- More recipes that use marzipan will be coming...stay tuned!