Homemade Marzipan Recipe

Introduction

Homemade marzipan is a sweet, soft almond paste that’s perfect for baking, candy making, or enjoying on its own. With just a few simple ingredients, you can create this versatile treat right in your kitchen. Its delicate almond flavor can be customized with extracts to suit your taste.

Ingredients

• 3/4 cup + 1 tbsp blanched almond flour (see notes)
• 9 tbsp powdered sugar or powdered Erythritol (see notes)
• 1 1/2 tbsp water or a liquid sweetener (see notes)
• 1/4 to 1/2 tsp almond extract (optional but very recommended)
• 1/2 tsp rose water, food grade (optional)

Instructions

1. Step 1: Process the almond flour and powdered sugar (or powdered Erythritol) together in a food processor until well combined.
2. Step 2: Add the water or liquid sweetener, almond extract, and rose water if using. Pulse a few times until the mixture starts to hold together and forms a dough ball.
3. Step 3: If the dough feels too dry and doesn’t stick, add a little more water or syrup in small increments until a thick dough forms. If it’s too sticky, add more almond flour.
4. Step 4: Remove the marzipan from the processor and knead it on a clean surface for about 30 seconds to create a smooth ball.
5. Step 5: Shape the dough into a log, wrap it tightly in cling wrap, and refrigerate. It will firm up slightly in the fridge and is ready to use or store.

Tips & Variations

• Use a kitchen scale for precise measurements to ensure the best texture.
• If using Erythritol, powder it finely in a spice grinder before mixing to avoid graininess.
• Experiment with different extracts like vanilla or orange blossom for unique flavors.
• Adjust the sweetness by tweaking the amount of powdered sugar or sweetener.

Storage

If made with agave syrup or corn syrup, store marzipan wrapped in the refrigerator for up to 2-3 weeks, or freeze for up to 3 months. When made with water, it is best used within 10 days for freshness. Before using leftovers, allow refrigerated marzipan to come to room temperature for easier shaping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered sugar?

Powdered sugar is preferred because it dissolves easily and creates a smooth texture. If using regular sugar, grind it finely in a blender or spice grinder before mixing.

What can I do if the marzipan is too sticky or too dry?

If it’s too sticky, add more almond flour a little at a time. If too dry and crumbly, add small amounts of water or your chosen liquid sweetener until the dough holds together well.

Homemade Marzipan Recipe

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★★★★★

4.6 from 143 reviews

This homemade marzipan recipe is a simple and delicious way to create a sweet almond paste using blanched almond flour, powdered sugar or a sugar substitute, and flavoring extracts. Perfect for candy making, cake decorating, or as a tasty treat on its own, this marzipan is easy to make with a food processor and requires no baking.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Approximately 1 cup of marzipan 1x
• Category: Candy
• Method: No-Cook
• Cuisine: European
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup + 1 tbsp blanched almond flour
• 9 tbsp powdered sugar or powdered Erythritol

Wet Ingredients

• 1 1/2 tbsp water or liquid sweetener (such as agave syrup or corn syrup)
• 1/4–1/2 tsp almond extract (optional but very recommended)
• 1/2 tsp rose water, food grade (optional)

Instructions

1. Prepare ingredients: Weigh all your ingredients accurately using a kitchen scale to ensure the best consistency and taste for the marzipan. This is especially important when using alternative sweeteners like powdered Erythritol.
2. Process dry ingredients: In a food processor, combine the blanched almond flour and powdered sugar (or powdered Erythritol). Pulse to mix them evenly and ensure the sweetener is finely ground, if necessary.
3. Add wet ingredients: Add the water or your chosen liquid sweetener, almond extract, and rose water if using. Pulse the mixture a few times until the dough begins to hold together and forms a ball.
4. Adjust dough consistency: If the dough is too dry and crumbly, add small amounts of water or liquid sweetener incrementally until a thick dough forms. If it becomes too sticky, add more almond flour to balance the texture.
5. Knead the dough: Remove the marzipan dough from the processor and knead it on a clean surface for about 30 seconds. This helps incorporate ingredients evenly and improves texture.
6. Shape and store: Form the marzipan into a log, wrap it tightly in cling wrap, and refrigerate. It will firm up slightly and is ready to use for various sweet applications.
7. Storage tips: Store marzipan made with agave or corn syrup in the refrigerator for up to 2-3 weeks or freeze for up to 3 months. If prepared with water only, consume within 10 days for optimal freshness.

Notes

• Use a kitchen scale for precise measurements especially when substituting sweeteners.
• Powdering granulated sweeteners like Erythritol in a spice or coffee grinder ensures a smooth texture.
• Adding almond extract enhances the almond flavor significantly.
• Rose water is optional but adds a delicate floral note.
• Adjust the sweetness and moisture carefully to achieve the perfect marzipan consistency.
• Store marzipan properly wrapped to prevent drying out or absorbing fridge odors.

Keywords: marzipan, almond paste, homemade marzipan, sugar-free marzipan, almond flour recipe, no-bake dessert, candy making