Homemade Hazelnut Marzipan
Homemade Hazelnut Marzipan Recipe is a perfect holiday confection. Use to create a variation on European gourmet layer cakes. Turn into candy.
Servings 12 servings
Calories 78kcal
Equipment
1 Cake Turntable
1 Icing Spatula
1 Food Processor
Ingredients
Toast Flour
- 1 1/8 cup toasted hazelnut flour Toast the flour for depth of flavor
Remaining Ingredients for Marzipan
- 1/2 cup powdered monk fruit sweetener
- 1 tsp hazelnut flavoring
- 1 whole egg white room temperature
- 1/8 tsp hazelnut oil *Optional
Instructions
Toasting Hazelnut Flour
- First, preheat the oven to 350 F.
- Second, use a baking sheet lined with parchment.
- Gently, evenly spread the flour over the baking sheet.1 1/8 cup toasted hazelnut flour
- Next, bake for 3-5 minutes.
- Allow it to come to room temperature before use.
Making Marzipan With Toasted Flour
- First, combine toasted hazelnut flour, powdered monk fruit sweetener, hazelnut flavoring, egg white, and hazelnut oil, and place in a food processor.1/2 cup powdered monk fruit sweetener, 1 tsp hazelnut flavoring , 1 whole egg white room temperature, 1/8 tsp hazelnut oil
- Second, process until it comes together. Indeed, if it doesn't come together use another egg white.
- Indeed, if it doesn't come together use another egg white.
- Next, remove it from the food processor and knead until it comes together in a ball.
- Finally, place it into the fridge for roughly 20 minutes.
- Remove and use in candy making.
Directions for Using As Icing:
- First, remove it from the fridge and place it on top of two sheets of overlapping plastic wrap.
- Second, place two sheets of overlapping plastic on top of the marzipan.
- Take a roll of twine and place it over the cake leaving 1 inch on all sides of the cake.
- Cut the string off and use it as a template and guide to how big to roll the marzipan.
- Next, roll out the marzipan into a thin layer between 1/8th and 1/4 inch thickness.
- Most importantly, if it's too thick people won't eat it and it will break if it is too thin.
- Use the string to make sure it will fit the whole cake.
- Lay the sting across the circle and if the sting fits in the circle it is big enough.
- Finally, lift off the top plastic wrap.
- Carefully hold the bottom plastic and flip it over the top of the cake.
- Next, gently peel off the remaining plastic wrap from the cake.
- Finally, go around the cake and gently push and adjust the marzipan so there are no wrinkles or it isn't overlapping.
- Use a fondant tool called a Gum Paste Icing Smoother to smooth out the marzipan.
- Lastly, cut off any excess marzipan.
- Roll it up in a ball or use it to make decorations for the cake top.
Notes
| Hazelnut Marzipan Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 78 | |
| % Daily Value * | |
| Total Fat 7 g | 11 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 28 mg | 1 % |
| Potassium 33 mg | 1 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 0 g | |
| Protein 3 g | 6 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 12servings | Calories: 78kcal | Carbohydrates: 2g | Protein: 3g