|Assorted natural flavours and colours, including green tea, cherry syrup, berry juice, candied citrus,|
and some stuffed dates too!
Last Sunday I did a demo about making Marzipan at the Auckland Art Gallery, to celebrate Italian Language week with the Dante Auckland. I have a basic recipe which I always follow (without egg white, thus suitable for Vegans too) and you can find it here. But since almonds don't have much taste in NZ (sorry... need to be said) I always add a few apricot kernels (not too much, they are poisonous!) so follow this recipe carefully! Now, apricots are not in season yet, and I made a little variation, which worked well: I added a little drop of Amaretto.
Marzapane with Amaretto
200g raw almonds
100g icing sugar
1 tsp Amaretto
Blanch the almonds in boiling water and remove the skins. Keep a few almonds aside for decoration, if you like, and ground the rest into a fine powder, almost like a paste. Add the icing sugar and Amaretto and mix until you get a dough. Shape into your favourite morsels, and colour with berries, green tea powder, spirulina, or anything you like. Some ideas for shapes and colours here.
|Perfect for presents! Coloured with cocoa, green tea and berries|
Photos and Recipes by Alessandra Zecchini ©