Homemade Marzipan

Homemade Marzipan

Smooth almond paste made from scratch, ready for shaping, filling, or coating cakes.

Total 55 min Makes 16 oz Calories 140/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts, Eggs

This marzipan comes together from blanched almonds, sugar, and a touch of egg white, ground into a pliable dough. Use it for candy shaping, cake covering, or as a filling for pastries and stollen. Rosewater or almond extract adds a subtle depth of flavor.

Ingredients

  • 2 cups blanched almonds
  • 1 1/2 cups powdered sugar
  • 1/2 cup granulated sugar
  • 1 egg white
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon rosewater
  • 1 tablespoon powdered sugar, for dusting work surface

Method

  1. Spread the blanched almonds on a baking sheet and let dry at room temperature for 30 minutes to remove excess moisture from blanching.

  2. Place the almonds in a food processor and grind with the powdered sugar and granulated sugar until very fine and sandy, about 2 minutes, stopping to scrape down the sides as needed.

  3. Add the egg white, corn syrup, almond extract, and rosewater to the almond mixture.

  4. Process until the mixture clumps together into a thick, sticky paste, about 1 minute, scraping down the sides once.

  5. Dust a clean work surface with powdered sugar and turn out the marzipan.

  6. Knead the marzipan by hand for 3 to 4 minutes until smooth, pliable, and no longer sticky, adding a little more powdered sugar if needed.

  7. Shape the marzipan into a log or disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before using.

Rate this recipe

★ 4.2 (1)

Homemade Marzipan

This marzipan comes together from blanched almonds, sugar, and a touch of egg white, ground into a pliable dough. Use it for candy shaping, cake covering, or as a filling for pastries and stollen. Rosewater or almond extract adds a subtle depth of flavor.

55 min 16 oz 140 cal

Ingredients

  • 2 cups blanched almonds
  • 1 1/2 cups powdered sugar
  • 1/2 cup granulated sugar
  • 1 egg white
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon rosewater
  • 1 tablespoon powdered sugar, for dusting work surface

Method

  1. 1

    Spread the blanched almonds on a baking sheet and let dry at room temperature for 30 minutes to remove excess moisture from blanching.

  2. 2

    Place the almonds in a food processor and grind with the powdered sugar and granulated sugar until very fine and sandy, about 2 minutes, stopping to scrape down the sides as needed.

  3. 3

    Add the egg white, corn syrup, almond extract, and rosewater to the almond mixture.

  4. 4

    Process until the mixture clumps together into a thick, sticky paste, about 1 minute, scraping down the sides once.

  5. 5

    Dust a clean work surface with powdered sugar and turn out the marzipan.

  6. 6

    Knead the marzipan by hand for 3 to 4 minutes until smooth, pliable, and no longer sticky, adding a little more powdered sugar if needed.

  7. 7

    Shape the marzipan into a log or disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before using.