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Armagnac marzipan

Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.

53 K 3.7/5 (6 reviews)

9 min.

Easy

2.65 €

100 g

4 Ingredients

Last modified on: September 12^th 2018

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For 100 g, you will need:

1 50 g ground almonds
2 50 g icing sugar
3 ½ teaspoon egg white
4 ½ tablespoon Brandy (Cognac or Armagnac)
Total weight: 110 grams

Change these quantities to make:

100 g 200 g 400 g 600 g

Change measures:

Metric

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Times for this recipe

Preparation: 9 min.

Step by step recipe

Stage 1 - 3 min.

Weigh out 50 g ground almonds and 50 g icing sugar. Pastry cooks call this proportion "equal parts".

Stage 2 - 2 min.

Put this mixture into a food-mixer bowl and add ½ 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.

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.

Keeping: Several weeks in the fridge.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	9 RDI=4 %	60 RDI=6 %	30 RDI=4 %	540 RDI=30 %	2,270 RDI: 30 %
Per 100 g	8 RDI=3 %	50 RDI=5 %	30 RDI=4 %	490 RDI=30 %	2,060 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, egg

How much will it cost?

For 100 g : 1.35 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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