Makes 10 small balls (30g each)
This marzipan is ridiculously easy to make and far more delicious than any you could buy. As with almost everything else, freshness is key. You will need some electrical assistance to grind the almonds. A small electric coffee grinder works best, as it gives you a very fine-textured marzipan. The problem is that it can only work a small amount at a time, so you have to make this in several batches and knead them together on the workbench. For an easier life and marzipan with a little more texture, follow the method here and blitz it in a food processor with a blade attachment.
200g whole almonds (skin-on)
boiling water to cover
200g confectioners’ sugar
zest of ½ orange
1 tsp orange blossom water, plus more if needed
cornstarch to dust, if needed
10 whole almonds to garnish, if you wish
Place the almonds in a bowl and pour over enough boiling water to cover. Leave to soak for about 10 minutes or until the water has cooled enough that you can handle the almonds. Peel the soaked nuts—the skin should just pop off if you pinch them—and lay on a clean cloth to dry for a few minutes.
Use a food processor to blitz the almonds to a crumb. Add the confectioners’ sugar and orange zest and work the mixture until it starts turning into a paste. Keep working it as you add the orange blossom water. The marzipan should come together in a ball. Remove from the food processor and knead on the workbench until nice and smooth. If it seems rather wet, dust your palms with a little cornstarch; if it seems a little dry, use a touch more orange blossom water to bring it together.
Divide into 10 pieces (30g each) and roll into balls. If garnishing, stick an almond in the top of each one. It’s as simple as that.