For many years, I swung between two recipes for almond paste—one raw and one cooked— both by one of my favourite cookery writers, Delia Smith and using egg in the ingredients.

The fruit cakes I made for special events were covered with almond paste—such as my own wedding cakes for example (please see below). With wishing to avoid any risk of food poisoning, the cooked version was a necessity for these occasions. 

However, a couple of years ago I was given a German cookbook for a significant birthday and the given recipe for Marzipanrohmasse or Almond Paste was quite a revelation for me—no eggs!  I liked the no-fuss ingredients but found it to be a rather time-consuming and laboured process.

Here then, is my version which I have been predominately using for my almond croissants.  Frankly, I could just eat this marzipan with walnuts – it’s such a brilliantly simple combination!

MARZIPAN

4 oz (114 g) ground almonds

4 oz (114 g) icing sugar or powdered sugar

1 teaspoon pure almond extract

1 teaspoon white rum

4-6 teaspoons water

Add all the dry ingredients to a mini food processor, followed by the liquid ones.  Whizz  for a few seconds until a solid mass forms – it may be necessary to add another teaspoon of water if a little dry— until smooth.  

Gently knead the contents into a ‘log’ which should only take a few seconds. Use a little sieved icing sugar if necessary to stop the dough sticking.

For most projects the marzipan is best used fresh when it will roll out without any crumbling or flaking.

Otherwise, the marzipan can be reserved for a later date with almond croissants or making sweets for  example.  Wrap the almond paste in wax paper, place in a bag or container, label with date and refrigerate.  It should keep for some weeks.