- Put the sugar in the blender jug and, with the measuring beaker in place, process for 20 seconds/speed setting 10 until you have a fine powder. Transfer the contents to another container.
- Put the almonds into the blender jug and, with the measuring beaker in place, chop finely for 20 seconds/speed setting 10. Add the powdered sugar and orange liqueur, and, with the measuring beaker in place, blend for 1 minute/speed setting 9. If the marzipan is still too rough, repeat this step.
- Wrap the marzipan in cling film and leave it to rest overnight in the refrigerator.
- The next day, cut the marzipan into pieces and put it back into the blender jug. With the measuring beaker in place, process for 15 seconds/speed setting 7. Remove the soft marzipan mixture from the blender jug, shape it into 40 balls and roll these in the cocoa powder.
The marzipan balls will keep for at least 4 weeks in an airtight container in the refrigerator.
If the marzipan is too dry and does not come together, add 1 tablespoon of water.
You could use rosewater instead of orange liqueur.
After it has been shaped into balls, the marzipan will still be very soft. They will become firmer if left to dry at room temperature and then chilled in the refrigerator.
Bon appétit with Monsieur Cuisine