Homemade Marzipan


 Prep Time : 15 Minutes | Cook Time : 0 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! This isn’t the prettiest recipe. But it’s useful. And much cheaper than running out to get expensive imported store-bought marzipan when a recipe calls for it. This is one of those back pocket tricks. And it’s bizarrely easy. Like why haven’t we been doing this all along? I am a total fool for marzipan as a treat. Chocolate covered marzipan is up there with liquorice and those chai flavoured chocolate almonds from my local supermarket in the compulsive eating stakes. I really shouldn’t have made it while I’m trying not to eat treats. The things I do for you guys! Anyway. This is best if you make it for prompt use in a specific project but it can hang out in the fridge if you wrap it well. Don’t want it to taste like fridge.

We need to get our ground almonds as fine as possible. Of my kitchen arsenal the tool that does the best job is my bullet blender. I blitz the ground almonds in small batches. But only for a couple of seconds. It’s important not to end up with almond butter. If you don’t have a blender like that then a food processor does the job. Put the almonds in on their own and pulse until quite fine.

Add the icing sugar and process to combine. You should have a pretty fine powder now.

Still in the food processor, add the egg white a little at a time until it comes together in a dough. If you aren’t using a food processor then work the egg white into the almonds and sugar using a wooden spoon.

Add the flavourings and pulse a couple of times to distribute them. If you like things very almond-y like I do then add the larger amount of extract. Lightly dust the bench with a little icing sugar and tip out the marzipan.

Bring it together with your hands. It should be almost sticky, but not quite. If it feels dry work in a teaspoon or two of water with your hands. Work it into a cohesive block.

Wrap tightly with clingfilm or put it in a zip lock bag. Chill for at least 2 hours before using. Drying out is the enemy. Make sure you wrap it well.

That’s literally it. Use it in any recipe that calls for marzipan. Add a layer under fondant or royal icing on a fruit cake. Make a log, cut slices and bake until golden for bite-sized chewy almond-y cookies. Cut into pieces and dip in dark chocolate. Endless possibilities. I won’t even judge you for pulling little bits off and eating them out of the fridge.

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Homemade Marzipan


Prep Time : 15 mins | Cook Time : 0 mins | Total Time : 2 hours | Difficulty : Easy | Makes : approx. 1 pound

Simple delicious fresh marzipan ready for any recipe.

Ingredients:

  • 200 grams ground almonds
  • 200 grams icing sugar
  • 1 large egg white
  • 1/4 to 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • optional: a few drops bitter almond extract

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Food processor or bullet style blender

Directions:

We need to get our ground almonds as fine as possible. Of my kitchen arsenal the tool that does the best job is my bullet blender. I blitz the ground almonds in small batches. But only for a couple of seconds. It’s important not to end up with almond butter. If you don’t have a blender like that then a food processor does the job. Put the almonds in on their own and pulse until quite fine.

Add the icing sugar and process to combine. You should have a pretty fine powder now.

Still in the food processor, add the egg white a little at a time until it comes together in a dough.

Add the flavourings and pulse a couple of times to distribute them. Lightly dust the bench with a little icing sugar and tip out the marzipan.

Bring it together with your hands. Work it into a cohesive block.

Wrap tightly with clingfilm or put it in a zip lock bag. Chill for at least 2 hours before using.

That’s literally it. Use it in any recipe that calls for marzipan. Add a layer under fondant or royal icing on a fruit cake. Make a log, cut slices and bake until golden for bite-sized chewy almond-y cookies. Cut into pieces and dip in dark chocolate. Endless possibilities.

Cook’s Notes:

  • Marzipan can be flavoured how you like, if you need it to match the flavours of a specific recipe you can add those flavours as you make it
  • While I have never had an issue using egg whites in recipes like this, if you are immuno-compromised or concerned about the safety of using egg whites, they can be replaced with an equal volume of corn syrup or water. Add it a tablespoon at a time until the marzipan comes together. The texture may not hold up as well though.
  • Experiment with different ground nuts to change the flavour. If you are intending to make chocolate covered marzipan bites, try adding some pistachios or hazelnuts.

 – Store marzipan in the fridge for up to a month, though it is preferable to make smaller batches to use straight away. – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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