Homemade marizpan

 Eggless nut free marizpan 

200g (7oz) fine semolina or cornmeal

200g icing sugar

150g (5oz) softened butter

2 tsp vanilla extract

In a mixer or by hand mix together all the ingredients, until it comes together. It is quite crumbly, so chill in the fridge for 15-20 mins to firm up before using.

Semolina marizpan 

125 g

 semolina

125 g 

ounces icing sugar (sifted),powdered sugar 1 cup + 1 tbsp corn starch

2

teaspoons custard powder (eg Birds)

1

egg white

2

teaspoons vanilla flavoring  or  orange flower water  or rose water 

Mix the semolina with the icing sugar and custard powder.

Lightly beat the egg white and mix into the dry ingredients along with the flavouring until you get a firm paste.

Wrap in clingfilm to prevent it drying out until ready to use.

Homemade marzipan 

2 cups sliced almonds, 200g,or use cashews

1 1/2 cups powdered sugar, 150g

1 tsp almond extract

3 tsp water

1 tsp rose water, or 1 tsp more water

Put almonds in a food processor and mix until finely ground.

Add powdered sugar and almond extract. Mix until combined.

Then add water, one teaspoon at a time, until the mixture comes together and forms a crumbly dough. Add rose water if desired and mix until incorporated.

Turn marzipan out onto a surface, sprinkled with a bit of powdered sugar, and use your hands to press crumbs into a log. Add water by the teaspoon if the mixture is too dry.

Wrap in plastic wrap and store in a dark and cool place until needed.