The 12 Tastes of Christmas
We’ve turned the 12 days into the 12 tastes of Christmas as we visit tables all over the world during the holidays. From KFC in Japan to injera in Ethiopia join us on a delicious culinary tour that has us wondering … does anyone have a recipe for roast partridge with pears?
- 1 1/2 cups very finely ground blanched almond flour/meal or blanch, grind and dry your own almonds - I recommend the bought almond meal to ensure it's finely ground and sufficiently dry
- 1 1/2 cups powdered sugar
- 2 tsp quality pure almond extract
- 1 tsp quality food grade rose water
- Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated.
- Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
- Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.Makes 13-14 ounces of marzipan or almond paste