Wednesday, October 8, 2008

Baked honey marzipan

500g insecticide-free almonds
3 tbsp good quality honey
a little spelt flour

Pre-heat the oven to 190°C.
blanch the almonds, dry them in the sun and grate them finely with a hand grater. Add the honey. Mix and knead to a thick mass of marzipan. Cool for at least 30 minutes.
Sprinkle very little flour on a linen tea towel to prevent sticking. Turn a rolling pin in the flour so it becomes dusty.
Place the marzipan on the tea towel and roll it out. It should not be too sticky. Roll it out quite thinly, as much as possible given that it is more sticky than pastry, but avoid mixing too much flour into the marzipan. Stamp out biscuit shapes and collect the off-cuts for the next batch.
Place the marzipan shapes on a buttered baking tray and bake on the bottom shelf of the oven for 12-15 minutes until slightly golden.
Store in a paper-lined tin.

Baked honey marzipan is a simple recipe and depends greatly on the quality of its ingredients. The result is easy to chew sweet nuts. Make sure the honey you use is one you really like. I prefer it to be mild but aromatic for this recipe with almonds, such as organic coastal Australian heath honey
Image: Flegel, George, still life with parrot and mouse, 1610, via Zeno

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