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Prep time
20 minutes
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makes
1.5 cups
Author Notes
Marzipan has always been my favorite sweet. Adding saffron for flavor and a stunning natural orange or yellow color has taken it to a new level. The marzipan can be shaped into roses, mini pumpkins for Halloween, or for Christmas cut with cookie cutters and sprinkled with finely chopped pistachios or dried cranberries. For a deep Halloween-orange, add a little more saffron than specified in the recipe. But keep in mind that real saffron (and that's what you need for this recipe) is quite potent and a little goes a long way. —Nadia Hassani
Ingredients
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1/4 teaspoon
saffron threads, more depending on the desired color
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1 tablespoon
hot water, more as needed
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1 cup
shelled and skinned whole almonds
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1⅓ cups
confectioners’ sugar
Directions
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In a small bowl mix the saffron and water and set aside to soak for at least 10 minutes.
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Add the almonds to the food processor and process to a fine meal. Frequently scrape down the sides and over the bottom of the food processor bowl. Add the confectioners’ sugar and process until evenly incorporated.
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Strain the saffron and discard the threads. With the food processor running, add the saffron water and process until the marzipan absorbs the color. Stop the food processor a couple of times to scrape down the sides and over the bottom to ensure even coloring. If the mixture seems dry and grainy, add more water, 1/4 teaspoon at a time.
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Transfer the marzipan to a cutting board or a clean work surface and briefly knead it to compact it and distribute any spots of uneven coloring.
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Shape the marzipan into a log or a block and tightly wrap it in wax paper. Store it in an airtight container in the fridge and let it sit for at least 8 hours before using, which makes it easier to shape.
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