Seves: 12 Carbs per serving: 1
Indulge in the delightfully smooth and rich flavors of our homemade sugar-free marzipan. Great as a snack with a cup of coffee, for decorating cakes, or rolling into balls and coating in homemade sugar-free chocolate to create decadent truffles ideal for special occasions or as a refined treat for your everyday sweet cravings.
150g ground almonds
150g icing (powdered) sugar alternative
2 tsp almond extract
1 tsp vanilla extract
¼ tsp salt
2-4 tbs sugar-free syrup (can sub egg white or water)
Blend Dry Ingredients: In the bowl of your food processor, combine the ground almonds, icing sugar alternative, and of salt. Pulse a few times to mix everything together and to break down any lumps in the almond meal or sugar alternative. If you don't have a food processor, mix these dry ingredients together in a mixing bowl until well blended.
Add Extracts: With the processor off, sprinkle 2 tsp of almond extract and 1 tsp of vanilla extract over the dry mixture. This ensures even distribution of the flavors when mixed. Alternatively, stir the extracts into the mixing bowl thoroughly, ensuring that the flavor is evenly distributed throughout the almond mixture.
Mix with Syrup: Start the food processor on a low setting, and slowly pour in 2 tablespoons of your sugar-free syrup through the feed tube. Process until the mixture begins to clump together, forming a dough-like consistency. If the mixture appears too dry, gradually add more syrup (a tablespoon at a time) until you achieve the right texture. If substituting egg white or water for syrup, use the same method, adding it slowly until the desired consistency is reached. If using the mixing bowl method, Begin by adding 2 tablespoons of your sugar-free syrup to the mixture, and use a fork or your hands to mix everything together. The goal is to achieve a firm, moldable dough. If the mixture seems too dry, add more syrup/egg white/water, one tablespoon at a time, until you reach the desired consistency.
Knead (if necessary): This step might be minimal or not needed at all if using the food processor method, depending on the consistency achieved. Once all the ingredients are combined, and you've reached a cohesive mixture, turn the marzipan out onto a clean surface. Knead it gently for a minute or two until it's smooth. If the mixture is too sticky, you can lightly dust your hands and the surface with a bit more of the icing sugar alternative.
Shape and Use: Your sugar-free marzipan is now ready to be shaped, rolled, or sculpted as desired. It can be used immediately or stored for later use.
Storage: Wrap the marzipan tightly in cling film to prevent it from drying out. Store it in the refrigerator, especially if you’ve used egg white, to keep it fresh. The marzipan will keep well for several weeks when stored properly.