Homemade Marzipan Candies, Vegan and Low-Carb

Elena Butuc

I really liked working with homemade marzipan on the Stollen recipe, then I said to improvise some candies like Mozart, but adapted to our tastes and preferences. This time I chose to make marzipan without raw egg whites, I replaced it with water and it was just as good, in addition, vegan or fasting. Then I replaced the powdered sugar with powdered sweetener (based on stevia and erythritol), and some fine, fasting and low-carb candies came out!

If you use plain powdered sugar, it will be the classic candies, so put what you like and prefer. I was surprised by the success of these candies in my children, they really appreciated them and did not stop eating.

I prepared them simple, but you can fill them with hazelnuts / almonds, candied cranberries or dense chocolate ganache. Anyway, they are delicious and don't hesitate to try them!

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Ingredients

Metric US

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Almond flour

300 g

you can combine it with other favorite ground nuts

●

Powdered sugar

200 g

in the low-carb version use a fine powder sweetener

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Water

90 ml

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Vanilla Extract

1 tbsp

or other favorite flavors, aromatic liqueur, etc

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Dark chocolate

200 g

whatever you like, preferably 70%

Step by step

Step 1

Put almond flour in a bowl, add sugar or powdered sweetener and mix well with a spoon.

Step 2

Pour water and vanilla essence, plus other flavors if desired.

Step 3

First mix the whole composition with a spoon.

Step 4

Then with your hands, until it becomes like a uniform dough, soft and non-sticky - like a plasticine.

Step 5

I divided this amount of marzipan into 2 bars and left them in the fridge until I had time to shape candies from them (you can work them immediately). They can be stored in the refrigerator for a month, so you can make more marzipan in time.

In addition, I noticed that after sitting in the fridge, the sugar / sweetener powder dissolves better in marzipan, so it tastes even better.