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Gluten Free Fondant Fancies with Pistachio, Orange and Raspberry
GLUTEN FREE ALCHEMIST24Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 180 grams gluten free flour blend (plain, I use GFA Blend A, See NOTES)
- 70 grams unsalted pistachios (ground into fine meal)
- 1/2 tsp. xanthan gum
- 1 1/2 tsp. gluten (baking powder, free)
- 1 pinch fine sea salt
- 250 grams unsalted butter (softened)
- 250 grams golden caster sugar
- 5 large eggs (At room temperature – UK large, Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 orange zest (only finely grated)
- 1 tsp. orange extract
- 4 Tbsp. seedless raspberry jam (approx)
- 350 grams marzipan (approx, either homemade or shop bought. See notes for link to easy 4 ingredient homemade marzipan)
- 250 grams unsalted butter (softened)
- 200 grams icing sugar (powdered/confectioners sugar)
- 3 tsp. seedless raspberry jam
- red food colouring (paste Optional – to desired shade)
- 750 grams fondant icing (ready-made white, cut into small pieces)
- 1 lemon juice (small, only – sieved)
- 80 mL cold water (approx)
- Orange
- yellow food colouring
- 50 unsalted pistachios (shelled)
- dried raspberry (a sprinkle of freeze-, powder)
- edible glitter (optional)
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