Marzipan
Makes about 24 candies
My grandfather moni made marzipan all the time—it was his thing. My great-aunt Erna still makes it, and I love to visit with her and eat marzipan over a cup of tea. This is a super-simple candy to make at home. All you need are almonds, confectioners’ sugar, corn syrup, and a food processor. Most almond-flavored confections feature the assertive flavor of bitter almond extract, but I love the way that this recipe showcases the clean, subtle flavor of raw almonds.
Marzipan is extremely versatile. Here I flavor it with orange blossom water, which Moni would never do. But you can add anything from sea salt to cinnamon to vanilla. Little cubes of marzipan dipped in melted chocolate make absolutely delicious petits fours that will impress your friends with your sophistication.
- 1½ cups sliced almonds
- 1½ cups confectioners’ sugar
- 6 tablespoons light corn syrup
- ½ teaspoon orange blossom water (see sidebar)
- Pinch of kosher salt
- 24 pistachios
● Pulse the almonds in a food processor until they form a fine meal but before they become pasty, about 2 minutes. Add the confectioners’ sugar, corn syrup, orange blossom water, and salt and continue to process until the mixture is sandy and holds together when you pinch it between your fingers, about 2 minutes longer.
● Shape the mixture into 1-inch balls or cubes and press a pistachio into each piece. Marzipan will keep, well wrapped, in the refrigerator for several months.
