[Sca-cooks] question for Master A

[Philip & Susan Troy]

welsh10thcent at tds.net wrote:

> I am just starting to do marzipan and have talked with Olwen about this, i have a question that she said i should ask you.
>
> Can i use Almond flour, rosewater adn XXXXX sugar to make it or is almond flour a no no?
>
> Morvran

Well, I've used almond flour, and gotten what I considered to be good results. The marzipan for the ship subtlety (the marzipan/currant cake one, not the gingerbread one) was made that way. It worked fine, I think, producing a product that was slightly more grainy than modern commercial marzipan, not really sticky nor especially oily. The only thing I might warn people about is that using all rosewater as your liquid leads to a final product that is really powerfully flavored of rose. I found that diluting the rosewater somewhat with regular tap water, it was possible to taste both the almonds and the rosewater.


Give it a shot!


Adamantius

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98