📖 Instructions

1. **Prepare the Almond Flour:** If you're starting with whole almonds, blanch them in boiling water for about a minute to remove the skins. Dry them thoroughly and grind them in a food processor until you get a fine, flour-like consistency. Be careful not to over-process, or you'll end up with almond butter! If using store-bought almond flour, sift it to remove any lumps.
2. **Make the Marzipan Dough:** In a large bowl, combine the almond flour, powdered sugar, and a pinch of salt. Whisk together until well combined. This ensures that the sugar is evenly distributed throughout the almond flour.
3. **Add the Liquid:** In a seperate small bowl, mix the Hugo liqueur, almond extract, and a teaspoon of lemon juice. Gradually add the liquid mixture to the dry ingredients, mixing with a wooden spoon or your hands until a dough forms. It should be smooth and pliable, like playdough.
4. **Knead the Dough:** Turn the dough out onto a clean, lightly powdered surface. Knead it for about 5-7 minutes, or until it becomes even smoother and more elastic. If the dough feels too sticky, add a little more powdered sugar, one tablespoon at a time. If it's too dry, add a tiny bit more Hugo liqueur.
5. **Color the Dough (Optional):** Divide the dough into several smaller portions, depending on how many colors you want to use. Add a drop or two of food coloring to each portion and knead until the color is evenly distributed. Wear gloves to prevent staining your hands!
6. **Shape the Marzipan:** This is where the fun begins! You can shape the marzipan into traditional fruits, vegetables, or any other design that tickles your fancy. Use your hands or simple modeling tools to create the desired shapes. Get creative!
7. **Decorate the Marzipan:** Use edible markers, luster dust, or melted chocolate to add details and decorations to your marzipan creations. You can also attach small candies or sprinkles for extra flair.
8. **Dry the Marzipan:** Place the shaped and decorated marzipan sweets on a wire rack lined with parchment paper. Allow them to air dry for several hours, or ideally overnight. This will help them firm up and prevent them from sticking together.
9. **Store the Marzipan:** Once the marzipan is completely dry, store it in an airtight container at room temperature. It will keep for several weeks, but I doubt it will last that long!
10. **Prepare the Hugo Drizzle (Optional):** For an extra touch of Hugo flavor, create a simple drizzle by mixing a tablespoon of Hugo liqueur with a half-cup of powdered sugar and a teaspoon of lemon juice. Drizzle over the marzipan sweets just before serving.
11. **Enjoy Responsibly:** Serve the Marchigiano Marzipan Hugo Sweets as a delightful dessert or a special treat with a cup of coffee or tea. Be sure to enjoy them in moderation, as they are quite rich and flavorful. And remember, alcohol content should be considered!
12. **Troubleshooting:** If the marzipan is too dry, add a drop or two of Hugo liqueur at a time until it reaches the desired consistency. If it's too sticky, add a little more powdered sugar. Don't be afraid to experiment and adjust the recipe to your own taste!