Marzipan Balls
Ingredients:
oven proof paper cases, about 1 1/2
inches across the bottom (you can make them from wax paper)
1 lb. 1 ounce shelled almonds
2 cups sugar
grated zest of 1 large lemon
3 eggs
1 teaspoon vanilla extract
1 egg white
sugar for garnish
(makes about 75 marzipan)
Method:
Preheat oven to 425 degrees
In a small food processor, chop and
pulverize the almonds in batches while gradually adding sugar.
Place in bowl and add lemon zest. Beat the eggs with vanilla
and add to mixture, mixing well with hands. Note that the
mixture must be soft and moist, but not wet.
Form tiny balls to fit paper cases and
place on cookie sheet. Bake about 15 minutes until slightly
browned. Remove from oven and while still hot, sprinkle sugar
over the marzipan. Cool on cake racks.
When completely cooled and hardened,
peel off paper cases. If too browned on bottom, scrape off
gently with fine grater. They can be stored in tin boxes for
some weeks.
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