Liquorice Marzipan – my Christmas addiction

Licorice or lakrids as we say in Danish is a favorite of mine when it comes to sweets as well as alternative food spices. I use it regularly when i make my own sweets and as regular candy, my mom sends me a package once in a while, so I can build a stock.
Since I moved to Atlanta in April I haven’t really had any time to play in kitchen, but now that Christmas is around the corner, I have taken a few days out of the calendar to prepare the usual christmas cookies and candy.

I use liquorice products from Johan Bülow, a Danish entrepreneur how with an amazing drive and high quality products, and if you spent $90 or more you get free shipment world wide. However, if you don’t feel like spending that much money for a product you don’t know you can buy some cheaper liquorice powder (can be found in some middle eastern stores or online) and make the liquorice syrup your self (melt some salty liquorice in a little bit of water and wupti, you have made your own syrup).

The marzipan for this recipe is totally similar to a regular marzipan, but with half of the syrup replaced with liquorice in stead of simple syrup. So give it a try, it’s different but so delicious perfect for several Christmas treats 🙂


Ingredients (7 oz.)

3.5 oz. almonds, blanched
1 tbsp. simple syrup (find recipe below)
1 tbsp. salty liquorice syrup from Johan Bülow
1 drop almond extract
2 tsp. raw liquorice powder from Johan Bülow

Simple syrup:
9/10 cup sugar
1/3 cup corn syrup
4/10 cup water

Place all the ingredients for the simple syrup in a sauce pan and bring to a boil. Let boil for a few minutes until the sugar is dissolved and the syrup thickens a bit. It is important not to let the syrup reduce to much as it will give you trouble when you are about to make the marzipan. Transfer the hot syrup to a heat- and air tight jar. You will only need 1 tbsp. for this recipe, but you can store the syrup for next time or for other purposes.

Liquorice Marzipan 1Place the blanched almonds in a blender and blend until it turns into flour. For me it takes 45-60 seconds, but my blender is pretty tired these days. I recommend that you take a look at it after 30 seconds. You can always give it more, not less.
Transfer your almond flour to medium mixing bowl and use a finger to make a hole in the middle.
Pour simple syrup, liquorice syrup, almond extract and raw liquorice powder into the hole and use your finders to mix it all together. Keep mixing until it stops being sticky and turns into smooth and uniform mass. Before you know it, you have a perfect and really tasty liquorice marzipan. If you feel that the mixing process takes too long you can transfer the mixture to a blender/food processor and run it high speed for approximately 30 seconds. This solution is only recommended if you have a blender/food processor with a strong motor. Other wise you might end up ruining the machine.

Liquorice Marzipan 2

Wrap the marzipan in cling wrap and refrigerate for 24 hours before using it. This will allow the liquorice taste to be absorbed into the almond flour and create a beautiful sweet and salty flavor.

Liquorice Marzipan 3

Suggested use:
(1) Divide into 18 equally small pieces and roll them into ball. Cover with tempered white chocolate and drizzle with raw licorice powder and lemon zest,
(2) or these alternative liquorice wreaths from Sweet, Sour, Savory.

Liquorice Marzipan (18 of 19)

Bon Appétit friends!

Ingredients (200 g)
100 g almonds, blanched
1 tbsp. simple syrup (find recipe below)
1 tbsp. salty liquorice syrup from Johan Bülow
1 drop almond extract
2 tsp. raw liquorice powder from Johan Bülow

Simple Syrup:
225 g sugar
75 g corn syrup
100 ml water

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