Marzipan, Moroccan Style Recipe
Your Source for Jewish Recipes Online!
Marzipan, Moroccan Style
In a food processor fitted with a steel blade,
grind the almonds with the sugar and lemon peel until the almonds
are very fine and powdery. Add the egg substitute, almond extract
and lemon juice and process until the ingredients are well combined
and form a cohesive mass. Test the marzipan mixture by squeezing a
tablespoon of it in the palm of your hand. It should feel slightly
tacky, but should press together into a ball. If the mixture is too
dry, mix in enough additional egg substitute until the proper
consistency. Continue processing the marzipan for about 30 seconds
or until it forms a smooth paste. It will not be as smooth as the
commercially made marzipan. Knead gently for 3 to 5 minutes. Then
make into assorted "petis fours."
Makes about 40 assorted petits fours.
From The New Jewish Holiday Cookbook
Razzle Dazzle Recipes
Copyright © 2002 - 2005