Thermomix Almond Paste or Marzipan: Both are sensational when made in the Thermomix
Marie and I made a Lady Baltimore Cake. I didn’t particularly like how it turned out, so made a second one. I am perseverant as I will be making it until I like it. However, the almond and pistachio paste recipe that I developed for the Thermomix to wrap each cake in turned out perfectly. A little over the top, eh? Like a child at play, I had a blast working with the paste to see what I could do with it.
Besides eat little bits of it. Absolutely delectable. Exquisite. Fresh creamy nutty goodness. Exactly like the best of the best I have ever sampled from the Chocolatiers of Belgium or France. This was not a little feat. It has taken me a few years to develop a Thermomix recipe that I am really happy with and that works for me. One question I will answer, and then will let the recipes and photos speak for themselves.
What is the difference between Almond Paste and Marzipan? Almond Paste has more almonds. It is that simple. Usually the ratio is 50:50 or the same amount of nuts as sugar. That is what this recipe contains. Marzipan contains much more sugar. Sometimes, 75:25 sugar to nuts. The addition of extra sugar theoretically makes it more pliable and easier to use. I cannot imagine anything easier to work with than the consistency this recipe develops. That is why I love my Thermomix!
Thermomix Almond Paste and Thermomix Pistachio Paste
I have developed these recipe to make in the Thermomix and each is perfect and so yummy every time! No more having to travel to France for pistachio paste!
Ingredients
Ingredients for the Almond Paste with the Thermomix:
- 200 g almonds , skinned
- 200 g icing sugar
- 1 egg
- 1 yolk
- I tablespoon plus one teaspoon fresh lemon juice
- 1 t almond extract
- dash of salt
Ingredients for Pistachio Paste with the Thermomix:
- 200 g pistachios , skinned
- 200 g icing sugar
- 1 egg
- 1 yolk
- I tablespoon plus one teaspoon fresh lemon juice
- 2 t pistachio extract
- dash of salt
- powdered green food colouring
Instructions
Instructions for the Almond Paste:
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Scale white skinned almonds into the TM bowl; mill for 10 seconds from 1-10 using the spatula to keep the mixture toward the blade; pulse as needed to get a fine texture; remove from TM bowl and set aside
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Scale the sugar in to the TM bowl, add egg and yolk; whip for 10 minutes at 80 C, speed 3-4, until ribbons are formed when spooned out, and sugar is dissolved
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Add lemon juice, almond extract, salt and ground almonds; mix together for 30 seconds at speed 0-10, using a rubber spatula midway to clean the sides of the bowl
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Place in bowl, covered tightly; refrigerate for 30 minutes
Instructions for the Pistachio Paste:
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Scale skinned pistachios into the TM bowl; mill for 10 seconds from 1-10 using the spatula to keep the mixture toward the blade; pulse as needed to get a fine texture; remove from TM bowl and set aside
-
Scale the sugar in to the TM bowl, add egg and yolk; whip for 10 minutes at 80 C, speed 3-4, until ribbons are formed when spooned out, and sugar is dissolved
-
Add lemon juice, pistachio extract, salt, green powdered food colouring and ground pistachios; mix together for 30 seconds at speed 0-10, or until well combined, using a rubber spatula midway to clean the sides of the bowl
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Place in bowl, covered tightly; refrigerate for 30
Instructions for using the Nut Pastes:
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Lightly sprinkle powdered sugar on a flat surface and on hands
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Knead nut paste until pliable and does not stick
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Using a small amount of powdered sugar at all time, roll and use to cover a cake or cut into desired shapes
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A small amount of water may be brushed onto marzipan or paste surface for cut outs to properly adhere.
By the way, I sell the Thermomix. You can find lots of information about it here... (black menu bar on top of this page). If you want to learn more about the machine, just leave a comment. The revolutionary TM5 Thermomix machine costs 1785 Canadian dollars plus 5% gst and is worth every penny!
Oh, Valerie. Marzipan brings back such wonderful childhood memories, but also, I could devour an entire brick of it in seconds flat! Thank you for these recipes; I can’t wait to try them both. The pistachio is entirely new to me and is absolutely gorgeous!
Thank you, Jessica!
And they are BOTH surprisingly easy to make and each have a relatively long shelf live in the fridge. In a well sealed container, a good three months.
🙂
Valerie
(But who would ever leave anything this yummy in the fridge that long?)
Wonderfull recipe Valerie, We make a lot of marzipan In Novembre and Decembre because of Sinterklaas – Christmas and New Year.
Even the sugar free version is wonderfull. For a good version of mazipan you need the help of the Thermomix. I love the pistachio pasta, going to try that one. Going to post you’re recipe on Thermomix Nederland. Thankxs again, you’re the best.
Hope we can introduce you in the new kitchen of Thermomix Nederland as soon you visit Nederland / Holland.(fingers crossed).
Thank you, Tonny!
The pistachio paste is like candy – I agree. YUM YUM!
🙂
V
In my next life I’m not going to have any food allergies!!! This looks amazing. 🙂
I made the almond paste and it was wonderful, but the left overs went mouldy in a couple of weeks in the fridge so I was too nervous to use it for my Christmas cake-it’s very hot here at Christmas in Western Australia! Do you have any idea if it might have been ok?
HI Penny,
I have never heard of this. I have kept mine in the fridge for more than 6 months without issue. I am sorry to say I don’t know, but would imagine that it would taste moldy, no? So then, not good anyway.
Sorry this happened to you and cannot understand why it did.
Sincerely,
Valerie