Hazelnut Marzipan

• Simple, no-fuss recipe.
• Delightfully nutty and aromatic.
• No egg-white, no cane sugar!
• Use to cover cakes and make confectionery.
• Makes around 330g of Hazelnut Paste.

Roasted Hazelnuts, Blanched 500g (Sussex Wholefoods)

100g Roasted Hazelnuts, ground into a powder (use a coffee grinder or powerful blender)

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

100g Ground Almonds

Maple Sugar, Organic 260g (Acadian Maple)

75g Maple Sugar

Fruit Sugar 250g (Fruisana)

25g Fruit Sugar

Lemon Juice 250ml (Sunita)

1 Tbsp of Lemon Juice

Yacon Syrup, Organic 170ml (Of the Earth)

2 Tbsp Yacon Syrup

Orange Flower Water 150ml (English Provender Co.)

1 tsp Orange Flower Water

Cardamom Powder 28g

½ tsp Cardamom Powder

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.