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Step 3 - shape body parts. Cut the colored marzipan pieces into body parts. You will need 1 head, 1 body, 4 legs, a snout, a tail and 2 ears. Shape each body part. The head should be round, the body oval, the legs like sticks, the snout roundish flat, the ears like triangles and the tail elongated and rolled in.

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Place almonds and confectioners' sugar in a food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no.

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Clean Eating Marzipan. If you're trying to stick to clean eating, don't despair—there's a marzipan for you, too. The Gracious Pantry uses blanched almonds, powdered coconut sugar, almond extract and water to create a low-carb treat. 8 / 8. Courtesy of Masala Herb.

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Scoop the mixture into the center of the prepared frame, and spread/press into an even layer (about ½-inch/1 cm thick). If using greased candy molds, press the marzipan firmly into the molds. Let set for 2 hours before cutting or unmolding. Cut into squares (about 1 in/2 ½ cm) with a sharp knife, or unmold the set marzipan.

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Marzipan - Gourmet Guide. Marzipan Candy is a typical European treat made from almonds, often coated with chocolate or colored and shaped into fruits, pigs or bars. Marzipan itself is a paste made from ground almonds and sugar. Marzipan has the soft pliable consistency of dough, which allows it to be easily rolled, molded and cut.

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Start by adding the almond flour, almond extract, melted coconut oil and maple syrup into a bowl. Mix together. Use a silicone spatula to mix all the ingredients together so they are well combined. Make into a firm dough. Using your fist, gently press the dough for 10-20 seconds to make into a firmer dough.

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Instructions. Cover a plate with parchment paper. Slightly oil the paper with coconut oil. Set aside. Make a batch of marzipan following my recipe. When the marzipan log is ready, divide the marzipan into 16 balls of the same size and roll each ball between your hands to form smooth balls of marzipan.

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Candy making. Line the bottom of 2 small baking pans or cookie sheets with wax paper. The pans needs to be small enough to fit in your refrigerator. Scoop the marzipan into 1 tablespoon portions. Roll each portion into a ball. In a small bowl, melt the chocolate at 50% power in the microwave for 1 minute.

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HOW TO MAKE MARZIPAN STEP-BY-STEP. Step 1 - Place almond flour and sugar in the bowl of your stand mixer with the paddle attachment (or you can mix by hand with a spatula). Step 2 - Add in your flavoring and the corn syrup and blend for 1 minute until the starts sticking together.

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Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Makes 13-14 ounces.

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Mix until combined. Then add water, one teaspoon at a time, until the mixture comes together and forms a crumbly dough. Add rose water if desired and mix until incorporated. Turn marzipan out onto a surface, sprinkled with a bit of powdered sugar, and use your hands to press crumbs into a log.

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Option 1: To make marzipan truffles without a chocolate mold. Shape the marzipan into a rectangle or square. It should have a height of approximately 1 cm. Then, with a sharp knife, slice them into equal cubes. Alternatively, divide the marzipan dough into equal portions and roll into balls.

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Instructions. Line a baking sheet (small enough to fit in the fridge) with wax paper. Chop the dark/milk chocolate into small pieces and place them in a microwave-safe bowl. Microwave the chocolate in 20-30 seconds at a time, stirring each time, until the chocolate is melted and smooth.

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Instructions. Place the marzipan, ground almonds, powdered sugar, almond extract, fresh lemon juice, and egg white in a mixing bowl or in the bowl of a food processor with the paddle attachment in place. Knead the mixture until it comes together in a thick and tacky, but not overly sticky, dough.