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For the icing

  • 175g royal icing mix
  • 2 - 3 tbsp lemon juice
  • small crystallised fruits
    to decorate

Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low

Method

  • step 1

    Make the marzipan: mix the almonds and sugars until well combined. Add the egg and almond essence and mix to a stiff paste, using your hands to press the mixture together. Knead the marzipan briefly on a surface dusted with icing sugar, then roll out to a thickness of about 1cm.

  • step 2

    Line a baking sheet with baking parchment, then carefully set marzipan on top. Leave to set for 1 hr. Beat royal icing and lemon juice together, then spread evenly over the marzipan. Leave to dry overnight.

  • step 3

    Cut the iced marzipan with small cutters and press a piece of crystallised fruit into the centre of each. Pack into boxes interleaved with baking parchment.

RECIPE TIPS
LAYERING

You can use any shape cutter for these marzipan treats. Layer them up with baking parchment.

Recipe from Good Food Vegetarian Christmas, December 2006

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Comments, questions and tips (15)

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Overall rating

A star rating of 4 out of 5.3 ratings

jmor18

I made these as Christmas goodies this year, and following people's comments decided to cover them with chocolate. I have to say, they're fairly yummy, but I feel like the marzipan is missing something in terms of fruitiness to match my memory of other marzipan candy, like calissons. Also, how did…

kaalsam

These look great but how long will they keep for?

Nim_taratwinkle

Hi, did you every discover how long these keep for? In the fridge or not?

hjmalpas

I made these as a gift but I'm now worried as to how long they will keep due to the raw egg in them! Oops!!! I left them to dry for an hour then dipped half of them in dark chocolate and decorated with crystallised ginger and the rest I half dipped in white chocolate and decorated with dried…

katdixon2012

A star rating of 3 out of 5.

Marzipan had a great flavour but caster sugar was a bit grainy. Might be better with some caster, some icing sugar instead?

nelasmar

Is there any substitute to the raw egg? Can we omit it?

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