Summary

Ingredients

• 400 g marzipan paste, finely diced
• 600 ml milk
• 250 ml amaretto
• 75 ml liqueur, (Licor 43)

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Instructions

1. Dice the 400g marzipan paste and place in a saucepan.
2. Add the 600ml milk and heat over medium heat while stirring until the marzipan dissolves, about 10 minutes.
3. Use a hand blender to help emulsify the mixture.
4. Let cool for about 10 minutes until lukewarm.
5. Set a large fine sieve over a large bowl and line the sieve with a tea towel.
6. Slowly pour the mixture through the sieve, gently stirring for about 5 minutes to sift out the almond pieces.
7. Wring out the cloth to extract as much liquid as possible.
8. Measure the volume of the strained marzipan milk (approximately 550-575 ml).
9. Slowly add the 250ml amaretto and 75ml Licor 43 to the marzipan milk. If the volume of marzipan milk is significantly less than 550 ml, adjust the alcohol amounts proportionally.
10. Pour into clean glass bottles and refrigerate.