Submitted by Mopoke on December 12, 2007 - 11:27pm
Average: 5(5 votes)
A small batch
Delicious, sophisticated and authentic-tasting marzipan that is elevated to real heights by the simple addition of the apricot kernels. Please try it and judge for yourself.
The honey gives a toblerone decadence…vegans will have to use a substitute :(.
NB Apricot kernels contain “Amygdalin” (Vitamin B17) linked to long life and an anti cancer agent. The bitter ‘cyanide’ flavour is completely safe.
¾ cup almonds
3 apricot kernels, extract from stone with mortar and pestle
1 tablespoon runny honey, mine had touch of vanilla
teaspoon or so good nut oil almond or macadamia
a little water
Mill the dry ingredients to a fine flour, then add the honey and oil to your processor and pulse till it holds together. Add a teaspoon of water here if required (or possibly start with soaked almonds?)
Now knead with your hands till it forms a proper, stiff dough and the oil starts to be released.
Done :) Refrigerate and shape to your pleasure.
The ones to the right in the picture were encased in my first ever version of bitter chocolate (grinding a small quantity of apricot kernels with the cacao beans) YUM.
The orange was also great – navels semi dehydrated till flavourful and juicy, and served in segments.