Classic Almond Marzipan

• Simple, no-fuss recipe.
• No egg-white, no cane sugar!
• Use to cover cakes and make confectionery.
• Makes around 350g of Almond Paste.

Ground Almonds (Almond Powder) 1kg (Healthy Supplies)

200g Ground Almonds

Amber Coconut Palm Nectar, Organic 240ml (Big Tree Farms)

2 Tbsp Coconut Syrup

Maple Sugar, Organic 260g (Acadian Maple)

75g Maple Sugar

Fruit Sugar 250g (Fruisana)

25g Fruit Sugar

Lemon Juice 250ml (Sunita)

2 Tbsp of Lemon Juice

Almond Extract 60ml (Nielsen Massey)

1 tsp of Almond Extract

Other Ingredients

Method

1. Transfer the dry ingredients into a mixing bowl.
2. Add the wet ingredients.
3. Gradually mix in the ingredients with a large mixing spoon using a combination of a cutting motion and pressing. The result should be a loose crumbly, yet sticky mix, a little like a biscuit or pastry dough.
4. Using your hands bring the mixture together into a dough like ball.
5. The paste is now ready to use. It should be easily manipulated but still hold its shape.