Sandy's Whare

Full Version: Almond Icing. (marzipan)
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90g icing sugar, plus extra for dusting
90g golden caster sugar
1 large egg, lightly beaten
a few drops pure almond extract
1 teaspoon brandy
175g ground almonds
a little icing sugar (to knead and roll)


Begin by sifting the icing sugar and caster sugar into a large bowl, then stir in the egg. Place the bowl over a pan of barely simmering water and whisk for about 10 minutes, until the mixture is thick and fluffy.

Then remove the bowl from the heat and sit the base in about 5cm of cold water. Whisk in the almond extract and brandy and continue to whisk until the mixture is cool.

At this point stir in the ground almonds and knead to form a firm paste on a surface lightly dusted with icing sugar.

Then roll out the amount needed on a clean surface dusted with icing sugar, and keep giving it quarter turns (to keep it round) between each roll.

Once it is rolled to the right size, cover the top of the cake.