Shared by Karni Einat
Shared by Karni Einat
Marzipan With Mastic
Yield: 150 piecesTime: 1h plus 30min drying time
Marzipan With Mastic
Yield: 150 piecesTime: 1h plus 30min drying timeThis recipe was shared by Karni Einat. Read more about her family in "The Family Recipe That Always Comes in a Small Box."
Ingredients
- 3 cups raw almonds
- 3 cups sugar
- 2 ½ cups water
- 4-5 mastic tears, ground with 1 teaspoon sugar in mortar and pestle
- Juice from 1 lemon
Preparation
Step 1
Prepare the almonds: Place almonds in a large heat-proof bowl and cover with boiling water. Let stand for 5-10 minutes, then drain and cover again with cold water. Gently squeeze each almond between your fingers to remove the skin. Spread on a baking sheet and allow to dry, about 30 minutes.
Step 2
Place the sugar and water in a large stockpot and bring to a boil over medium-high heat. Boil for 12-15 minutes until the sugar is fully dissolved and the mixture reaches a syrupy consistency. The syrup should feel tacky and a short thread should form between your wetted finger and thumb when pulled apart. If you have a candy thermometer, the temperature that you are looking for is 232°F.
Step 3
Meanwhile, place the almonds in the bowl of a food processor and process on high for 60-90 seconds to form a fine, sand-like almond meal. Be careful not to over process.
Step 4
Meanwhile, place the almonds in the bowl of a food processor and process on high for 60-90 seconds to form a fine, sand-like almond meal. Be careful not to over process.
Step 5
Return the pot to medium-low heat and continue mixing vigorously and constantly until the paste begins to pull away from the sides of the pan, about 5-10 minutes. It is very easy to scorch the mixture at this point, so no matter what, do not stop stirring (you may want to call in a helper to trade off!).
Step 6
Remove from the heat and immediately transfer to the bowl of a stand mixer fit with the paddle attachment. Mix on medium speed for about 2-3 minutes until a dough begins to form. Let the dough rest until cool enough to handle (it will continue to thicken). If for some reason your dough crumbles when you put it in the mixer, add a couple drops of water at a time to rehydrate to a dough-like consistency.
Step 7
Place a piece of parchment paper (about 15 inches long) on a clean work surface. Transfer the dough to the parchment paper and form into a round, flat disc shape. Cover with another piece of parchment paper and roll out into a 15 inch diameter circle about a ¼ inch thick. If for any reason the dough is too soft to cut or hold you can roll it into small balls instead.
Step 8
Place a piece of parchment paper (about 15 inches long) on a clean work surface. Transfer the dough to the parchment paper and form into a round, flat disc shape. Cover with another piece of parchment paper and roll out into a 15 inch diameter circle about a ¼ inch thick. If for any reason the dough is too soft to cut or hold you can roll it into small balls instead.
Make Ahead: The almonds can be peeled the night before and stored in a dry airtight container.
This recipe from Karni’s grandmother Leah produces a marzipan that has a unique aromatic flavor different than most marzipans. It is earthy and a bit woodsy, courtesy of the family’s secret ingredient: mastic. This resin can be purchased online.
