This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel...
slurpppp!!! delizioso...anch'io ho da poco scoperto l'agar agar in sostituzione della colla di pesce! ;)
ReplyDeleteOmg, pudding looks divine..
ReplyDeleteCiao Alessandra ho scelto questo fra i tuoi blog per postarti un saluto. Grazie per essere passata da me, come mi hai trovato da un paese così lontano? Adesso mi metto anch'io fra i tuoi followers. A presto, baci
ReplyDeleteCarla Emilia
so amazing! this pudding it's my favourite, you know?
ReplyDeletemany kisses :)
¡Que colorido tan espectacular!!! ¡Me ha encantado tu blog!
ReplyDeleteHi all, I am trying a new template... getting used to my new look.
ReplyDeleteThis look amazing!! gloria
ReplyDeletewow ... che spettacolo!!!
ReplyDeleteYou have a nice space with some great recipes.....glad to follow you. Visit me at Smart-snacks.blogspot.com
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