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Desserts

Eggless Marzipan

Eggless Marzipan
Al Seib / Los Angeles Times

Dear SOS: I kept a recipe for homemade marzipan that was printed in 1978. The paper has deteriorated. Do you have an updated recipe? Lillian R. Lejeune Orange Dear Lillian: This updated version does not use raw egg whites. I ... Read more

Total time: 1 hour | Makes about 1-pound marzipan dough
  • 1 cup almond paste
  • 1/2 cup light corn syrup
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 pound powdered sugar
  • Drops of food coloring

Step 1Blend the almond paste with the corn syrup, almond extract and salt. Beat in the powdered sugar, working in the last of it with your hands if the mixture seems too stiff for the beater. The dough should be very thick and a little sticky.

Step 2Knead portions with a few drops of food coloring, roll out or shape as desired.


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