I’m a sucker for marzipan. Wrapped in homemade dark chocolate, in the middle of a croissant, or just plain, marzipan is a winner in my world. A few years ago I took a class and learned how to make homemade marzipan. It’s easier to make than you might think, let’s you control the level of sweetness, and is a great springboard for all sorts of creative and delicious uses.
Please note that I’ve always made this in my food processor, but I’m going to try making it in my Vitamix next time, as I think I’ll get even smoother (texture) results. It’s REALLY important to grind the blanched almonds in the food processor until they are as fine as you can get them, as they will not reduce in texture once the other ingredients are added.
Speaking of blanched almonds. Did you know that you can save A LOT of money by making your own? It’s very simple. If you can boil water, you can blanch almonds!
Here’s a link to my video on how to blanch almonds:
Here’s a quick video in which I share my Homemade Marzipan Recipe:
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