Homemade Marzipan Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://victoriablair.com/homemade-marzipan-recipe/
