Ingredients
Scale
- 5 ounces (142 g) super-fine almond flour
- 3 ounces (85 g) powdered sweetener
- 1/2 teaspoon almond extract
- 1/2 tsp vanilla extract
- 3 ounces (85 g) liquid allulose
- 1 Tablespoon butter
Instructions
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Place almond flour and sweetener in the bowl of your food processor and pulse 5 times.
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Add in your flavouring and the liquid sweetener and butter and blend for 1 minute until the starts sticking together. If your marzipan seems dry, add in another teaspoon of liquid sweetener and keep blending. It should feel fairly stiff and a bit sticky.
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Wrap the marzipan up in a plastic wrap and seal in a ziplock bag. Refrigerate for an hour or so until it's cool enough to handle. Keeps in the fridge for 6 weeks or freeze for 6 months or more.
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Marzipan can easily be coloured with food colouring, cocoa powder or dusted with food dust
Notes
- If you are not using almond flour, simply place blanched almonds in the food processor and turn the processor on until the almonds are broken down into flour consistency. Continue to follow the recipe as stated above.
- Prep Time: 5
- Category: Dessert
- Method: Baking
- Cuisine: American, European
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tbsp
- Calories: 30
- Sugar: 0.2
- Fat: 3
- Carbohydrates: 0.9
- Fiber: 0.5
- Protein: 0.9
