Knead until no longer sticky, feels a bit like bread dough that has been kneaded well. Kirschwasser (German cherry brandy) (or vanilla, rum flavoring, rose water,lemon juice, etc.), one at a time.Ĭontinue to knead it in, and adding more powdered sugar as needed. Begin kneading the almond paste on it, gradually working in the powdered sugar ( approximately 1 pound sugar per pound of almonds).Īdd 2 T.
Get a good kneading surface (I have a large pastry board), and Kirschkugeln "Cherry Brandy Marzipan Balls" It's best to make this a couple of weeks before you Stores in fridge for a month or so, or can store in freezer indefinitely. If lumpy, you can knead it in the bag when it cools some. Stir mixture well, and pour into a plastic food storage bag to store. ( Ellen's note: this takes 20-30 minutes). sugar cook to the end of the soft ball stage, or 240F Put nuts through a food processor for two to three minutes, or until finely ground and oily. Do not dry in oven!īlanch as much as you need, but from now on, work with one pound batches of almonds. Allow to dry well on cookie sheets for several days, stirring and turning the nuts occasionally. Blanch almonds by dipping in boiling waterįor 1 min., then pinching skins off nuts. Ingredient tips:Rose water is best purchased from an herb store. I make marzipan balls and dip them in chocolate-a wonderful combination! The marzipan is made in two steps: first you make almond paste, and then use it to make your marzipan. If you make the almond paste and put it in the refrigerator for a week or two, it gets even better. Start several days ahead to allow time for blanching and drying your almonds- it's important. This recipe in Polly's own words, the best Christmas candy. It makes enough fondant to cover two 10” round cakes, with enough leftovers for decorations, and the pictures are great. If you want to make a fondant icing, go to cookduke's terrific and simple recipe fondant recipe. More commonly, people see the recipe for confectioner's sugar almond paste, it will do in a pinch, but has egg whites, uses more sugar and doesn't keep as well. I started making it using the wonderful boiled sugar method, because I couldn't get it in the grocery store in my small Arkansas town. Three methods/recipes for almond paste and variations.
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