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Everybody's all time favourite. This is Grand-ma's original recipe. If you follow the recipe , it will probably be too sweet for today's tastes. . I always lessen the amount of icing sugar I add at the end. Also use almond essence or rose water but not both. I love almond marzipan, but everybody else loves cashew . The almond paste appears grainier when cooking but the finished product is much smoother.
Ingredients
400 grams cashew/ almonds Blanch, clean and soak
400 grams powdered sugar
400 grams icing sugar
3 egg whites
Rose water
Method
Grind the nuts with the egg whites, the rose water and the powdered sugar till smooth.
Cook on a slow fire until it is thick and heavy and leaves the vessel in a lump.
Allow to cool and then knead in the icing sugar as required.
I usually use about 100 grams less than what the recipe states.
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