Basic Marzipan Recipe
User Reviews
5
Basic Marzipan Recipe
Description
The Basic Marzipan Recipe starts by soaking whole almonds to loosen their skins for peeling, which is essential for a smooth texture. After drying, the almonds are ground into a fine flour before mixing with powdered sugar and rose water to bring moisture and fragrance. A few drops of bitter almond extract can be added to enhance the characteristic almond flavor. The mixture is then formed into a firm mass and chilled. The detailed preparation, including drying to ensure grindability, produces marzipan with the classic dense but pliable texture.
The marzipan can be shaped into bricks or molded for candies or decorating. Its aromatic rose water or orange blossom water flavor connects to traditional confectionery uses. It is typically kept refrigerated wrapped in cling film to maintain freshness and firmness until use. Adjusting the liquid ensures the paste is not too wet or dry.
Using fresh, high-quality almonds is crucial, as commercially processed almond flour often lacks the desired oily richness for authentic marzipan. The bitterness of the almond extract balances the sweetness, making this marzipan versatile for sweet treats and baking.
Ingredients
- 2 cups almonds whole
- ⅔ cup powdered sugar aka confectioners sugar
- 1-2 Teaspoon rose water *see Notes
- few drops bitter almond extract optional
Instructions
- Soak your almonds in water. You can either A. soak overnight or B. speed up the soaking time by soaking the almonds in hot water for at least 30 minutes. Almonds need to be soaked so that you can peel the almonds, otherwise, you can't peel them.
- Peel your almonds (this is the time-consuming part, outsource this activity to your beloved family members).
- Dry your almonds. Tap them dry, then let them dry in the air, sun or dry in the oven for 20 minutes at max 100 Celsius/ 210 Fahrenheit. This is important because otherwise, you can't grind your almonds into a flour.
- Grind your dry peeled almonds into a fine flour. Use a powerful blender for the best result.
- Place the homemade almonds flour into a mixing bowl, add the sugar, rose water, and bitter almond extract.
- Mix the content and shape to a marzipan mass. I keep it in a brick shape.
- Wrap into cling film and keep refrigerated until further use.
Notes
- Use fresh, whole almonds instead of pre-made almond flour for better texture and flavor.
- Adjust rose water quantity starting with 1 teaspoon; add more only if paste is too dry.
- Include bitter almond extract to enhance traditional marzipan flavor if desired.
- After mixing, shape the marzipan into a firm brick and refrigerate wrapped until needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 168mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Calcium | 63mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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