[Sca-cooks] Marzipan creations, like onions...

[Philip & Susan Troy]

Olwen the Odd wrote:


>> Olwen, have you investigated the almond flour sometimes found in Indian or
>> Middle eastern markets? ISTR getting it for about $5 a pound (maybe less),
>> mixing it with an equal amount of powdered sugar and enough diluted
>> rosewater to moisten it all to a cohesive state when mixed and kneaded. It
>> made an ever so slightly coarser version of marzipan, not especially
>> sticky
>> (there was just a hint of released almond oil, which combatted that). I
>> suspect that what I ended up with was perhaps not quite as fine as a
>> modern
>> commercial product, but very possibly as fine, or very nearly so, as a
>> hand-made period product. And then, how well my cost compares to your
>> method, I have no idea.
>>
>>
>> Adamantius
>
>
> I have never heard of it.  I shall have to investigate.  Thanks for the tip.
>  If I get hold of any I'll experiment and let you know.
> Olwen


The people I buy it from, Patel Brothers in NYC, have a web site, but the web site doesn't mention anything about almond flour. On the other hand, these people do:


http://www.almondsonline.com/

They appear to sell a 3-lb. bag of almond flour for $8.95, and I believe
they also sell larger bags, such as 5 and 10 pound bags, for
commensurately cheaper.

Assuming a test batch made with a 3-lb bag, a similar amount of sugar, and a negligible amount of rose water, we're looking at around $2 or less per pound of finished product. Not counting shipping costs, simply because I don't know what they are.


A.

--
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