makes a marzipan liqueur, however, I've never seen it here in NY. I decided to try my hand at making some, and since I did not see an appropriate community for this sort of thing, created this one.
On to the recipe!
A bit of investigation revealed that marzipan is roughly half almonds and half sugar. (There are usually a few other things in as well, but the most of the volume is that. So I used the amount of sugar I'd want in the end result as a guide.)
I took three 1.7 oz (48 gram) of Niedregger chocolate covered marzipan, and ran them through a food processor until they were chopped fine. The bits were placed into a 1 pint (16 oz/about a half liter) canning jar, and came up a bit over the halfway mark. Then I poured in enough vodka to fill the jar just below where the threads start for the cap. (Stolichnaya 100 proof.) I should have measured that, but didn't. :-p
I shook it up for several minutes, let it sit for a few hours, and gave it another good shaking.
I probably also should have done something along the lines of making the marzipan into a paste with hot water, but I didn't. So now I have sediment settling in the jar, with chocolate bits at the bottom. :-P
I think I'll wind up taking whatever doesn't dissolve in the next few weeks, melt it down with hot water *then*, and remix it, and let it settle again. (I'm more than a tad hesitant to put a mix based on 100% alcohol anywhere near heat or flame.) The other alternative is to skim off whatever's on the top and just use that, but what I'm seeing now is that the jar only has about 1/3 of clear liquid at the top. That's a lot of sediment. (I'd use the sediment for filling some sort of chocolates. It wouldn't be *wasted*.)
I think the first method will probably yield an opaque liqueur with more marzipan *in* it (which is what I'm aiming for), rather than the clear, tinted stuff *flavored* by the marzipan , which is what's currently at the top of the jar.Photo here.
It's not very pretty at the moment, but then again, neither was my dandelion wine when I started, and it turned out nicely. :)