- 400 g blanched almonds
- 300 g icing sugar
- 2 free-range egg whites
- 1 t almond extract
- 50 g roast almonds
- For the gold spun sugar:
- 200 g Selati sugar
- 65 ml water
Place the blanched almonds in a blender and grind until fine. Add 100 g icing sugar and 1 egg white and blend until a paste starts to form, about 5 minutes.
Add the remaining icing sugar, egg white and almond essence and blend once more to a paste.
Remove the marzipan from the blender, roll out and slice into the desired shape.
Nestle the gold spun sugar over the shaped marzipan. Return the sugar syrup (see step 5) to the heat and cook until it becomes a syrup once more. Use toothpicks to dip the roast almonds into the syrup. Allow to cool slightly, then remove the toothpicks from the almonds. Scatter the candied almonds over the marzipan before serving.
To make the gold spun sugar, heat the sugar and water in a saucepan over a medium heat. Once the sugar has melted, cook until caramel in colour. Remove from the heat and allow to cool for 2 minutes. Dip a spoon into the syrup and pull strands out of the saucepan. The sugar will cool rapidly as you lift it, allowing you to pull strands of sugar off the spoon.