Marzipan is a big part of all the sweets and confectionary made in Danish homes in the weeks up to christmas. Living abroad it is very hard to find marzipan not to mention good marzipan.
200 g almond flour
3 small bitter almonds, the skin scraped of
35 g agave nectar (I used organic blue agave nectar)
50 g (2 tablespoons) syrup*
2-3 drops almond extract (optional)
*Syrup (makes more than needed in the recipe):
50 ml water
90 g sugar
70 g light corn syrup (glucose syrup)
Heat water, sugar and corn syrup in a saucepan until the sugar is melted into a clear syrup. Let the syrup cool completely before using.
Scrape the brown skin of the bitter almonds. Ground the almonds to a flour. I chopped it finely and grounded it in a pestle and mortar with a ¼ teaspoon sugar.
Mix almond flour, bitter almond, syrup, agave nectar and extract in a bowl and use your hands to knead it into a uniform paste. Form the paste into a log, and roll it up in plastic wrap. and let it rest in the refrigerator for 12-24 hours for the flavors to blend.
I used some almond extract because the bitter almonds didn't give me enough flavor in all my test batches. I will stay in the marzipan-test-kitchen until next christmas.🎄