I make - Almond Paste/Marzipan

This has to be the biggest revelation this year culinary wise, homemade almond paste or marzipan. According to Nigella Lawson, the definition is country dependent. In the US, almond paste is made with equal parts of ground almond and sugar (by weight), whereas marzipan has higher ratio of sugar (~75%) than almond (~25%). If your intention is to cover a cake, then go for the higher sugar version as it is easier to roll out. For me, it's mostly used as an add-in ingredient, for cakes, scones, cookies/brownies and festive breads. 50%-50% will do for me.

Being an almond lover, I can't believe it took me that long to make my own. It is a great add-in alternative, other than the usual choices of dried fruits, nuts or chocolate. On top of that, it tastes great and super easy to make your own. I think it deserves a post on its own. 

Almond Paste

150 g ground almond

150 g icing sugar (or royal icing sugar with egg white powder added)

1 tbsp water

1 tbsp amaretto (or water)

1/2 tsp almond extract + 1/4 tsp vanilla extract

a few turns of salt grinder (optional)

drops of water to adjust the consistency

Combine ground almond and icing sugar in a mixing bowl. Pour water, amaretto/water, extracts and salt on top. Use a rubber spatula to combine. Press the mixture to the bowl to help paste form. When there is little ground almond left in the bowl, knead the paste with your hand. If you still see ground almond lying behind, add a few drops of water to bring it in. I add 1/2 tsp water at a time. Shape the paste into a log or a slab and wrap it in cling film or plastics. I am the slab type.

Chill the wrapped almond paste in the fridge before using. Refrigeration firms up the texture and also develops the flavor further.