Ingredients
Marzipan
makes enough for 2 rolls
- 1.5 cups (150 grams) blanched almond flour
- ¼ cup (50 grams) granulated sugar
- ⅓ cup + 1 tablespoon (50 grams) powdered sugar
- ½ teaspoon almond extract
- 3 tablespoons (45 grams) light corn syrup
Marzipan Fruit Rolls
makes 1 roll with 10 pieces
- 3 medium (50 grams) strawberries
- 1 medium (50 grams) kiwi
- ½ medium (50 grams) apple
- 5.5 ounces (150 grams) marzipan (use the recipe below or use store bought with about 40% almond content)
- ¼ cup (50 grams) mascarpone
- powdered sugar for dusting
Instructions
Marzipan
- Combine almond flour*, sugar and powdered sugar in a food processor. Add almond extract and corn syrup. Mix until large, sticky crumbs form. Scrape the sides of the bowl as necessary.
- Pour the mixture into a bowl and knead until a single mass forms. Wrap tightly in plastic and store in a cool, dry place.
Marzipan Fruit Rolls
- Start by preparing the fruit: hull the strawberries and cut into matchsticks, peel the kiwi and cut into half circles and cut the apple into fine matchsticks.
- Generously sprinkle your working surface and rolling pin with powdered sugar. Roll out the marzipan* into a rectangle slightly larger than 6×10 inches (15×25 cm). Trim the edges.
- Spread the mascarpone along the long edge. It should be about 1 inch (2.5 cm) wide and about ¼ inch (6 mm) thick. Evenly distribute the kiwi slices on top of the mascarpone*.
- Place the apple matchsticks lengthwise next to the mascarpone in a 2 inch (5 cm) wide single layer. Place the strawberry next to the kiwi on top of the apple in a 1 inch (2.5 cm) single layer. Slightly wet the uncovered portion of marzipan with water or a slice of strawberry.
- Cut the marzipan crosswise into 1 inch (2.5 cm) ribbons.
- Gently roll each individual marzipan roll starting with the mascarpone-kiwi edge.
- Generously sprinkle a serving plate with powdered sugar and transfer the rolls onto the plate.
Notes
Almond flour: If your almond flour is coarse, pulse it a few times in the food processor before adding the rest of the ingredients to get a finer texture.
Rolling out marzipan: If your marzipan is cold, warm it up by kneading it for a few minutes or by placing it in the microwave for 5-10 seconds. If the marzipan tears while you are rolling it out, trim excess marzipan off the edge and use it to patch any tears.
Fruit filling: The amount of fruit is approximate – do not overfill your rolls.