5 star :: Paleo or keto versions and made healthier with sprouted almonds!
400 g almonds 14 oz (or you can use blanched ground almonds) 1/2 cup coconut sugar (I also tried a keto version) 1 1/2 - 2 teaspoon stevia powder 2 teaspoon almond extract 2 Tablespoons egg white powder Sea salt to taste (approx 3/4 tsp)
Soak the almonds, overnight, drain and sprout over two days rinsing 2x a day. Peel off the skin before proceeding. let dry 24 hours on a cookie sheet to fully sprout. Sprouting the almonds makes them more digestible and increases their vitamin and mineral content.
Pulse all ingredients with the almonds until combined. If the mixture is still too dry add a teaspoon of water (little by little) to the mixture. Repeat if necessary.
Knead all of the ingredients by hand (if needed) until you achieve a smooth dough. I just used the food processor. Wrap it in cling film (Target has a plastic free one!) and store it in the fridge until use.
True Marzipan has at least a 70% almond to other ingredient ratio.
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