Armagnac marzipan


Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
6,5561/5 for 1 ratings
Grade this recipe:

Last modified on: September 12th 2018

For 200 g, you will need:

Change those ingredients for: 100 g 200 g 400 g 600 g

How long does it take?

Time required for this recipe:
PreparationStart to finish
9 min.9 min.
Keeping: Several weeks in the fridge.

Step by step recipe


Stage 1 - 3 min.
Armagnac marzipan : Photo of step #1
Weigh out 100 g ground almonds and 100 g icing sugar. Pastry cooks call this proportion "equal parts".

Stage 2 - 2 min.
Armagnac marzipan : Photo of step #2
Put this mixture into a food-mixer bowl and add 1 tablespoon Brandy (Cognac or Armagnac).

Stage 3 - 1 min.
Armagnac marzipan : Photo of step #3
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.
Armagnac marzipan : Photo of step #4
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,084 Kcal or 4,538 Kj19 gr118 gr55 gr
54 %7 %11 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
493 Kcal or 2,064 Kj9 gr53 gr25 gr
25 %3 %5 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Millefeuille, Pistachio madeleines, Paris-Brest, Santiago Cake, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Apple Strudel, Chestnut moelleux, Amiens macaroons, Fruit crumble, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Meringues, Macarons (the original French macaroons) , Verrine of avocado mousse and crab, How to add beaten eggs whites to a mixture, Swiss meringues, ... All
Brandy (Cognac or Armagnac)Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Crème de foie gras, Rabbit terrine, Paté en croute (terrine in a pie crust), Lobster Thermidor, Home-made terrine of foie gras, ... All

Other recipes you may also like

[Flambéd bananas ]
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
72,615 14/5 for 1 ratings 40 min.
[Crème brulée]
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
186,201 74.3/5 for 7 ratings 4 hours 38 min.
[Soft fruits in sabayon]
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
79,6183.9/5 for 18 ratings 46 min.
[Tiramisu]
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.
110,1855/5 for 1 ratings 49 min.
[European glass]
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
70,0225/5 for 1 ratings 2 hours 29 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-02-02)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page