Sicilian Marzipan
Sicilian Marzipan also known as Pasta Reale is used for the decoration of the Sicilian cassata, Martorana and so much more! Let's find out the recipe together.
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[instagram-feed feed=1]Marzipan is the basis of recipes such as marzipan fruit or marzipan sheep (the shape of the marzipan).
However, it is also used for the preparation of the beloved Sicilian cassata. In this last case, however, a "green" version is used, which is nothing more than the classic marzipan enriched with pistachio paste or simply with green dye.
Green marzipan is very easy to prepare and it will be very versatile!
Let's find out together the recipe and how to use it.
- 250 g almond flour
- 250 g powdered white sugar
- 40 g glucose
- 30 ml water
- 2-3 drop bitter almond flavor
- 1 tsp vanilla extract or 1 packet vanilla powder (vanillina)
- 5 tsp Green food coloring
The first thing to do to prepare the green marzipan is to dissolve the green dye in the water. In this way you will immediately have a more uniform complexion. Set aside momentarily.
Now add the almond flour into a bowl or stand mixer bowl and then the powdered sugar, the glucose, the vanilla flavor, the water with the dye initially prepared and 2-3 drops of bitter almond aroma. Do not exaggerate with the amount of drops of bitter almond aroma because it has a very intense flavor.
Start working with your hands inside the bowl, squeezing the mixture well. In fact, you will have to get the oil out of the almond flour. Or you can use the stand mixer on level 4.
Slowly a loaf will begin to take shape. Be careful not to work the dough too vigorously.
Then move to the work surface and work again until you have a smooth and soft dough.
Form a loaf and then wrap with plastic wrap. You can use marzipan immediately or you can store it in the refrigerator until use.
Do not work the almond paste too long because otherwise too much oil will leak out and its consistency will be harder. Furthermore, it would be even more difficult to manage it. If this should happen, however, don't worry: just wrap the marzipan in plastic wrap and place in the refrigerator for half an hour and then resume processing. This way you will get a really perfect result.
I used bitter almond drops, but if you don't have it available you can use a vial of almond aroma.
Instead of glucose you can use the same amount of honey. The result will still be excellent.
