Maple Marzipan

This take on the classic combines buttery roasted pecans and almonds roasted and finely ground with dark maple syrup . Marzipan can be enjoyed on its own or used in many fine confections as a layer of melt-in-your-mouth sweet rich flavor. In this recipe, maple is replacing cane sugar or honey, acting as a sweetener and binder

Maple Marzipan

Created by: Chef Frank Vollkommer

Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes

Ingredients

- 65 g whole, blanched almonds- 65 g whole pecans- 226 g maple sugar, granulated- 30 g maple syrup, medium grade- 55 g water- whiskey/bourbon as needed

Instructions

Preheat oven to 400˚F. Lightly toast the nuts, keep warm. Cook maple sugar, syrup, and water to 257˚F. Pour the hot sugar solution over the nuts and allow to cool slightly. Grind to a paste, adjusting with a touch of whiskey or bourbon if not grinding fine enough.
Mold/shape into a square and store in tightly wrapped film until ready for use.

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