Originally Posted by jkath
Originally Posted by aruzinsky
Tie between marzipan and halvah. I make my own marzipan. Joyva band halvah seems best to me. I never tried making halvah. It looks too difficult.
Would you mind sharing your marzipan recipe?
No, it is simple.
Mix 50% by weight ground blanched almonds and 50% confectioner's sugar. Add just enough water so that it is slightly softer than clay. Add flavoring, which, in Europe, is traditionally bitter almond extract. A really good variation is Kirshwasser or maraschino liqueur. In mideastern countries, flavorings such as rose water, orange blossom water, or cardamom are common. Or course, if you add a liquid flavoring, this should replace some of the water, so that the marzipan is not too soft.
Roll a big (like 1 lb.) loaf in confectioners sugar, wrap airtight in plastic wrap, and age at room temperature for at least 1 month. The water and flavorings will diffuse into the particles of almond and the mixture will become firmer. You want the final result to be as firm as clay, so you must start with a less firm mixture before aging. After aging, you can reform it, or slice like cheese and eat.
Incidentally, do not increase the amount of sugar. If anything, err on the side of too much almonds. For this reason, save some ground almonds just in case the mixture becomes too thin.