Pulse 150g (5oz) bought ground almonds with 50g (2oz) caster sugar and 175g (6oz) icing sugar in a food processor just until the mixture is fine (do not over-process). Add 1 medium egg white (make sure its Lion stamped for safety as wont be cooked) and a few drops almond essence and whiz until the mixture comes together.
Step 2
Tip out on to a work surface, then press together with your hands, to make a smooth but not sticky dough. Roll out on a worksurface lightly dusted with icing sugar until 1cm (1/2in) thick. Use a 5cm (2in) star cutter (or any shape you like) to stamp out shapes, re-rolling trimmings as necessary.
Step 3
Arrange the stars on a baking tray lightly dusted with icing sugar and leave to dry overnight.
Step 4
Alternatively finish in one of the following ways:
• Dust the just-rolled stars on the baking tray with silver or gold edible glitter and allow to dry, uncovered, overnight.
• Preheat a grill to low. Transfer stars to a baking tray (without icing sugar), and grill for 5-8min or until lightly golden. Cool before transferring.
• Transfer the dried-out stars to a wire rack. Melt 50g (2oz) of your favourite chocolate, then drizzle over the stars. Allow to set and dry (alternatively chill for a couple of minutes to set).
To store
Store the dried marzipan stars in an airtight container at room temperature for up to 2 weeks. To gift, simply bag or box.
Per Serving:
Calories: 73
Total carbs: 10 g
Sugars: 10 g
Total fat: 3 g
Protein: 1 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
