Almond Paste Or Marzipan Recipes

Steps:

• Sift the 2 sugars into a bowl.
• Stir in the eggs and yolks.
• Place over a pan of nearly boiling water and whisk until thick and fluffy.
• Remove from heat and sit base in some cold water.
• Whisk in essence, brandy and juice.
• Carry on until cool.
• Stir in ground almonds and knead to form a firm paste.
• Use as you will.
• To cover a cake roll out into a circle and drape over the cake (it depends on the size).
• Press into place and leave to set for at least 2 days.
• Ice the cake.

Steps:

• Mash the butter into the flour in a mixing bowl with a pastry cutter or forks until it resembles small peas. Gradually add ice-cold water into the mixture, stirring lightly until the mixture is moist enough to form a ball. Place the pastry ball into a bowl and cover with plastic wrap. Mix almond paste, sugar, eggs, and almond extract in a separate bowl. Cover bowl with plastic wrap. Refrigerate both mixtures 8 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Divide the pastry into 10 portions. Using a rolling pin, roll each portion into long strips measuring about 4x12 inches. Divide the almond paste mixture into 10 portions; use your hands to form each portion into a snake shape. Place each almond 'snake' into the center of each pastry strip. Fold the dough over and seal the seam, also closing the ends. A little water will help to hold the seal. Arrange the rolls seam side down onto the baking sheets. Cut slits into the rolls with scissors every 2 inches.
• Beat egg white and water together in a small bowl; brush over the pastry rolls to coat.
• Bake in preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing.