Tashka Sofer is a character… You can bump into her at the Salagon Museum where she shares her knowledge in ethnobotany. A great specialist in plants and their benefits, she takes you on board for stories of perfumes, properties and flavors. For Christmas, Tashka is kind enough to present her recipe for homemade almond paste also known as marzipan to us: a simple recipe for a dessert that brings back childhood memories and highlights the power of the almond in Provence. Traditionally marzipan is enjoyed inside dried fruits as here, with prunes or dates, and finds its place among the 13 desserts of Provence. In homage to the roses of Provence, you can also wrap the paste in a rose petal. A recipe to test with all the family.
150g almond flour
1 egg white beaten until stiff
150g icing sugar
Rose petals, dates, prunes
The marzipan recipe in 4 steps
1 – The almonds: With a mortar and pestle reduce the blanched almonds to a powder to obtain about 150g of almond flour.
2 – The egg: Beat the egg white until stiff then delicately mix it in with the almond flour.
3 – The paste: Add 150g of icing sugar to the blend to finish the paste.
4 – The presentation: Make little candies by stuffing dried fruits like dates or prunes, or rose petals, with the marzipan.
Musée de Salagon
Musée départemental ethnologique de Haute-Provence -