Description
This Homemade Marzipan recipe is a simple and quick way to create a classic sweet almond paste from scratch using almond flour, powdered sugar, and a touch of flavoring. Perfect for candy making, cake decorating, or enjoying on its own, this versatile marzipan is easy to customize with optional almond extract and rose water for a fragrant twist.
Ingredients
Scale
Dry Ingredients
- ¾ cup + 1 tbsp (90 g) blanched almond flour
- 9 tbsp (70 g) powdered sugar or powdered erythritol
Wet Ingredients
- 1 ½ tbsp (20 ml) water or liquid sweetener (such as agave syrup, light corn syrup, or rice malt syrup)
- ¼ – ½ tsp almond extract (optional but highly recommended)
- ½ tsp rose water (food grade, optional)
Instructions
- Prepare Dry Ingredients: Combine the almond flour and powdered sugar (or powdered erythritol) in a food processor. If using erythritol, pulse it first in an electric grinder to achieve a powdery consistency before mixing.
- Add Wet Ingredients: Add water or your preferred liquid sweetener, almond extract, and rose water to the dry mixture. Pulse a couple of times until the dough starts to hold together and forms a ball.
- Adjust Consistency: Check the dough’s texture—if it feels too dry and crumbly, add a few drops more water or syrup incrementally until a thick dough forms. If it becomes too sticky, incorporate additional almond flour.
- Knead the Dough: Remove the dough ball from the processor and knead it on a clean surface for about 30 seconds to ensure even texture and elasticity.
- Shape and Store: Shape the marzipan into a log or ball, wrap tightly in cling film, and refrigerate. The marzipan will firm up slightly and is ready to use for your favorite recipes.
- Storage Tips: If made with liquid sweeteners like agave or corn syrup, store marzipan in the refrigerator for 2-3 weeks or freeze for up to 3 months. If using just water, consume within 10 days for freshness.
Notes
- Almond Flour Alternative: You can substitute 90 grams of whole almonds, blanched by soaking in boiling water until lukewarm, then peeling the skins. Pat dry thoroughly before processing. Use less water (½ to 1 tsp) as whole almonds retain more moisture.
- Powdered Sweetener: Ensure powdered sugar is vegan if required; alternatively, erythritol offers a sugar-free option.
- Sweeteners: Agave syrup, light corn syrup, rice malt syrup, or similar can be used to sweeten marzipan for a richer flavor and improved shelf life.
- Batch Size: This recipe yields approximately 185 grams (6.5 oz) of marzipan, suitable for smaller projects. Double the recipe for larger quantities.
- Nutrition info provided applies to a quarter of the recipe made with powdered sugar.
Nutrition
- Serving Size: 46 grams (1/4 of recipe)
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 1 mg
- Fat: 13 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
