Try this Marzipan (Almond Paste) recipe, or contribute your own.
Suggest a better descriptionIf you blanch the almonds yourself, spread them out to dry well before proceeding. Grind them through the fine blade of a food chopper three or four times until very fine. Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Boil hard until syrup registers 240 degrees F on a candy thermometer. Add to almonds and stir until creamy. Sprinkle a large platter with icing sugar. Spread almond mixture on platter, cool, then pack into a large jar with a tight fitting lid. Mixture will be crumbly at this point. Let stand at least one week to mellow. Gather into a ball and knead on a board sprinkled with icing sugar until smooth and pliable. Knead in a few drops of your chosen flavouring. Makes about 3 1/2 cups. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (1766g) | ||
Recipe Makes: 1 | ||
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Calories: 7247 | ||
Calories from Fat: 2041 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 226.8g | 302 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 144.6g | ||
Polyunsanturated Fat 54g | ||
Cholesterol 0mg | 0 % | |
Sodium 129mg | 4 % | |
Potassium 3102.9mg | 82 % | |
Total Carbohydrate 1289.1g | 379 % | |
Dietary Fiber 46.6g | 186 % | |
Sugars, other 1242.5g | ||
Protein 98.3g | 140 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7247
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