Recipe for cold marzipan (no photo):
-200g of powdered sugar
Start by crushing the blanched almonds.
You just need to grind them into a finer powder than in the picture.
Place sugar, glucose syrup and water in a saucepan over moderate heat.
Bring to 116°C.
Pour the syrup over the almond powder.
And mix well, especially if there is dye in the almond powder!
Pour onto a marble or silicon mat and let cool completely.
The dough is not yet ready. As it cools, the sugar solidifies and the consistency becomes granular.
Until the dough sticks to the roller and is soft to the touch.
Remove the dough from the roller and work the dough by hand like a bread dough for 2 or 3 minutes.
The dough is now ready!
Just use it for the recipe you want!