Eat Life Marzipan
(click on image to enlarge)
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.
Ingredients
- ¾ cup almonds
- 3 apricot kernels, extract from stone with mortar and pestle
- 1 tablespoon runny honey, mine had touch of vanilla
- pinch salt
- teaspoon or so good nut oil almond or macadamia
- a little water
Preparation
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.
Comments
fuzzywater writes: (December 13, 2007)
This looks soooooooooooooooooooo good.
harmonylia writes: (December 13, 2007)
I love the picture! And it looks so nice! Can’t wait to try it
Barbraw writes: (December 13, 2007)
How beautifully festive! Thank you for the healthful alternatives to the killer sweets we grew up with.
RawJim writes: (December 13, 2007)
Yummers! I loves marzipan!
gorb writes: (December 18, 2007)
” 3 apricot kernels, extract from stone with mortar and pestle ” ... by this do you mean crush three pit/kernels from fresh apricots?? I thought they would be super duper hard? Hmmm, I’ll have to wait until next summer if I need fresh apricots…
Mopoke writes: (December 20, 2007)
Hi gorb :). Yes u crack the kernels open with the pestle – or a nutcracker would work too. Where I live it’s possible to buy the stones (in fact seeing them for sale in a health shop made me first investigate B17). NB Taste the kernels before use and judge the recipe as you make it…it might be too strong for some tastes! Kernels are very bitter!
ocelot writes: (December 21, 2007)
This is pretty much the same as the recipe I came up with, except that I start with soaked almonds and use a tablespoon or so of ground flax to hold it all together :) I just made a batch tonight and thought I’d come post the recipe, but you already did it!
kate_waxlyrical writes: (February 16, 2008)
Hi Mopoke,
Great recipe! I just bought some Apricot Kernels after remembering your recipe, so I’ll be trying it out this weekend (if not right now!)
I’m also from Perth, do you come to the raw food picnics?
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