This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
61 K 3.7/5 (6 reviews)
9 min.
Easy
2.65 €
200 g
4 IngredientsLast modified on: September 12th 2018
For 200 g, you will need:
- 1
100 g ground almonds - 2
100 g icing sugar - 3
1 teaspoon egg white - 4
1 tablespoon Brandy (Cognac or Armagnac) - Total weight: 220 grams
Times for this recipe
Preparation: 9 min.
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.
Keeping: Several weeks in the fridge.
Source: Home made.
How much will it cost?
- For 200 g : 2.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Icing sugar
Like these other recipes: Tarte Normande, Chocolate almond cookies, Financier batter, Chocolate madeleines, Paris-Brest, ... See them all 62
Ground almonds
Like these other recipes: Apple Strudel, Apple and almond gratin, Almond cream, Soft chocolate-orange cake, Sicilian Epiphany Pie, ... See them all 46
Egg white
Like these other recipes: Coconut "croute à thé", Amiens macaroons, Almond tuiles, Macaronade mixture, Croute à thé, ... See them all 52
Brandy (Cognac or Armagnac)
Like these other recipes: Foie gras ballotine, Crème de foie gras, Terrine of foie gras, Chilli langoustines, Coq au vin, ... See them all 14
Other recipes you may also like
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018440 K 15 30 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022554 K4.5 1 hour 4 min.
Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing. May 20th 2015247 K3.3 2 hours 6 min.
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted. November 3rd 2011268 K 14.7 1 hour 30 min.
How to poach peaches
To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup. September 6th 2012244 K3 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.