Homemade Marzipan Easter Eggs

For the marzipan Easter eggs, first cover the almond kernels with boiling hot water and let them steep for ten minutes. Then drain, rinse under cold water and let them drain. Then you can peel them easily: just flick them out of their skins between your thumb and forefinger. Lay out the peeled almond kernels on a dish and let them dry a little.

Then mix with the sugar in an electric chopper (at intervals) until a firm but smooth paste is formed. Add rose water drop by drop and, depending on taste, possibly a few drops of Amaretto.

Be sure to do this in batches so that it does not take too long for the almond kernels to be crushed and mixed with the sugar. Otherwise, the mixture may become too warm and the oil contained in the almond kernels will leak out. And then the result is not a beautiful, juicy marzipan, but an oily, viscous mass.

For colored eggs, add food coloring in the desired shades.

Dust your fingers with powdered sugar and form small Easter eggs by the teaspoonful. If you don’t want to put in that much work, leave it at that.

If you like, you can add roasted almond kernels to the Easter eggs. To do this, toast a few peeled almond kernels in a 200 °C stove until they are fragrant (about 8-10 minutes – be careful not to let them get too dark!). Then work these almond kernels into the marzipan mixture and shape into marzipan Easter eggs.

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