Here is Christophe Felder's recipe for almond paste 50%
How to make homemade marzipan? Discover all the methods for making marzipan and all its uses in pastry making.
INGREDIENTS
320g of extra fine almond flour
320g of icing sugar
10 ml of orange blossom water
2 to 3 drops of bitter almond essence
1/2 vanilla pod, split and scraped (I added liquid vanilla because it's very difficult to find pods in Israel)
60g of egg whites
INSTRUCTIONS
For a more intense taste, feel free to toast your almond flour for 10 minutes in an oven preheated to 160° (gas mark 5/6).
In the bowl of the food processor, pour the almond flour, icing sugar, orange blossom water, bitter almond essence and the seeds from the split and scraped half vanilla pod.
With the flat whisk, start whisking and gradually pour in the egg white while keeping the whisk running until the batter is firm and smooth.
Scrape down the sides of the food processor bowl and wrap your dough in cling film.
NOTES
To roll out your almond paste, feel free to dust your work surface and rolling pin with icing sugar.
To color your marzipan, add your coloring, adjusting the amount according to the desired intensity, and knead the paste well between your hands to ensure a uniform color.
To preserve your almond paste for longer, replace the orange blossom water with alcohol (rum, kirsch, etc.).
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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