Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
13,4321/5 for 1 ratings
Grade this recipe: Last modified on: September 12th 2018
For 200 g, you will need:
- 0
100 g ground almonds - 1
100 g icing sugar - 2
1 teaspoon egg white - 3
1 tablespoon Brandy (Cognac or Armagnac) - Total weight: 220 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 9 min. | 9 min. |
Keeping:
Several weeks in the fridge.Step by step recipe
Stage 1 - 3 min.
Weigh out 100 g ground almonds and 100 g icing sugar. Pastry cooks call this proportion "equal parts".
Stage 2 - 2 min.
Put this mixture into a food-mixer bowl and add 1 tablespoon Brandy (Cognac or Armagnac).
Stage 3 - 1 min.
Start mixing and add the egg white a little at a time until the dough clumps into a ball (this only takes a few seconds).
Stop the mixer immediately so as not to overheat the marzipan.
Stop the mixer immediately so as not to overheat the marzipan.
Stage 4 - 3 min.
Flatten the Armagnac marzipan into a "cake" and wrap with plastic film. Keep in the fridge until needsd.
Remarks
Feel free to adjust the quantity of Armagnac to suit your taste, either more or less.
You can vary this recipe by using another favourite alcohol from your own "cellar". It is worth noting that, traditionally, any marzipan that is not plain is left uncoloured.
You can vary this recipe by using another favourite alcohol from your own "cellar". It is worth noting that, traditionally, any marzipan that is not plain is left uncoloured.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,084 Kcal or 4,538 Kj | 19 gr | 118 gr | 55 gr |
| 54 % | 7 % | 11 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 493 Kcal or 2,064 Kj | 9 gr | 53 gr | 25 gr |
| 25 % | 3 % | 5 % | 4 % |
How much will it cost?
- For 200 g : 2.64 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Amiens macaroons, Moist chocolate cake, Apple Strudel, Sweetcrust pastry (pâte sablée), ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Mini lemon millefeuilles, Sweet pastry, Toasted almond cake, Almond cream or frangipane, Little Christmas biscuits, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Eton mess, Peach and verbena feuilleté, Succès praliné (praline meringue), Pistachio "Financiers", Ice-cream Vacherin, ... All |
| Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Coq au vin, Cocktail sauce, Crème de foie gras, Chilli langoustines, Home-made terrine of foie gras, ... All |
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.112,0555/5 for 1 ratings 49 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...222,809 284.2/5 for 32 ratings 7 days 15 min.
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.76,7855/5 for 1 ratings 54 min.
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.83,5514/5 for 19 ratings 2 hours 22 min.
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".92,3725/5 for 1 ratings 47 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-01-31)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question