- 3 1/4 cups whole almonds
- 4 cups confectioners' sugar
- 3 tablespoons rose water
- 3 drops almond extract
- 2 tablespoons unsweetened cocoa powder
- Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
- Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
- Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.
04/03/2018
recipepes.com
Marzipan Potatoes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
