You can make it cheaper at home. Perfect filling for Christmas cakes

Marzipan is a sweet mass prepared from ground almonds and sugarsometimes with the addition of a bit of rose water or syrup. It has a smooth, plastic consistencymaking it perfect for forming fillings and sweets into various shapes. It can be used as a filling for pralines, a filling for cakes or stuffing for croissants. At Christmas it is worth using it as masses for fruitcakes, poppy-seed cakes, and for decorating Christmas cookies. Remember that marzipan should not be eaten by people allergic to almonds or other nuts. People with insulin resistance and diabetes should also be careful because it contains a lot of sugar.

Ingredients:

• 100 g blanched almonds,
• 120 g of powdered sugar,
• a bit of natural almond flavor,
• 50 ml of water.

How to do it:

1. Grind the blanched almonds until fine. It is best to do this with a coffee grinder, a blender with a sharp knife or a food processor. Pulse it so that it doesn’t become butter-like. The almonds must be ground very finely and resemble flour in consistency.

2. Sift the ground almonds through a sieve into a bowl (grind larger pieces again). Also sift the powdered sugar to remove any lumps. Mix together very thoroughly.

3. Add a small amount of water and a few drops of almond flavoring to the bowl with ground almonds and sugar. Start kneading the mixture by hand or with a spoon.

4. Gradually add water, only as much as needed to obtain a plastic, smooth mass. Marzipan for cakes should not be sticky or too wet. Its consistency is supposed to resemble plasticine.

5. Shape the marzipan into a roll or ball. Wrap tightly in food foil.

6. Place in the refrigerator for at least 1-2 hours to make the mixture easier to roll and shape.

Source: Terazgotuje.pl