Put a little bit of icing sugar in the electric grinder, then add the
almond flour on top. It's about 1/3 icing sugar and 2/3 almond flour for
the grinder.
The sugar helps absorb some of the oil and prevents the almonds from
turning into butter, allowing you to achieve a finer grind.
Heat is the enemy: Friction generates heat, which causes almonds to
release their oils and turn into butter. Work in short pulses and allow
the grinder and flour to cool down if they start to feel warm. You can
even chill your almond flour in the freezer for 10-15 minutes before
grinding to help keep it cool.
Then put everything in a sieve that must have the right net size.
Here you add more icing sugar so that it becomes half / half.
With your finger you go to the bottom of the sieve and make a circular
movement to get the almond flour and the icing sugar through and into a
bowl. If it doesn't go through, you ususally need to add more icing sugar.
If it has gone through the sieve in the bowl you put it through the
sieve again but this time not into the bowl but as a pile on the kitchen table.
There you make a little hole on the top and add 3-7 drops of almond essence
If you want you can also add one tea spoon of cognac, brandy or rhum. This will change the taste a little, making it slightly more bitter and slightly less sugary in taste.
Then you add the pasteurized egg white one tea spoon at a time.
You add a little bit and start kneeding the almond flour and icing sugar
together. Then gradually you add more as long as it is still too dry but
don't add too much at once because you want to make something solid not liquid.
Once you have the marzipan mass you can either use a cookie cutter form or roll it into a ball.
You can then roll the ball in cinnamon.
Those marzipan pieces that were not rolled in cinnamon can be rolled in
chocolate.
You carefully melt the chocolate in a pot on the stove and dip the
marzipan in the liquid chocolate.
This also keeps the marzipan from drying out too easily.
Put the marzipan, especially the pieces without chocolate into an
airtight container as they dry out easily.
Merry Christmas!
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