Filipino-Style Cashew Marzipan Balls
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Filipino-Style Cashew Marzipan Balls
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Cashew Marzipan Balls are a Filipino adaptation of European marzipan confectionery, where ground cashews replace traditional almonds to create sweet, bite-sized treats that melt in your mouth. This no-bake dessert combines finely ground cashews with powdered sugar, vanilla, and a touch of almond extract, rolled into small spheres and coated with either granulated sugar or chopped nuts. It's a simple yet elegant confection that offers the perfect balance of nutty richness and sweetness, making it ideal for special occasions, gift-giving, or as a luxurious everyday treat.
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Ingredients
Base Ingredients:
- 2 packs 160g total salted cashews kasoy
- 1¾ cups powdered sugar asukal na pulbos
- 5-6 tablespoons water tubig
- 1-2 tablespoons vanilla extract
- 1 teaspoon almond extract optional
For Coating:
- 3-4 tablespoons granulated sugar asukal
- 1 cup chopped cashews optional
- Yellow food coloring optional
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Instructions
- Start by grinding 2 packs (160g) of salted cashews in a food processor until very fine, like sand. Be careful not to over-process, or it will turn into cashew butter. Pour the ground cashews into a large bowl and add 1¾ cups powdered sugar. Mix these together thoroughly.
- Add 1-2 tablespoons vanilla extract and 1 teaspoon almond extract (if using) to your cashew-sugar mixture. Now comes the important part: add water one tablespoon at a time, starting with just one tablespoon. Mix well after each addition. Keep adding water gradually – you'll likely need 5-6 tablespoons total – until the mixture feels like soft dough and easily forms a ball without cracking. If you see cracks when you test-roll a small ball, add a few more drops of water and mix again.
- Place 3-4 tablespoons of granulated sugar on a plate for coating. If you prefer, you can also use 1 cup of finely chopped cashews instead. Take about a teaspoon of the marzipan mixture and roll it between your palms to form a smooth ball about the size of a large marble (2.5cm). Roll each ball in your chosen coating until completely covered.
- Continue forming and coating balls until you've used all the mixture – you should get about 33 pieces. Place them on a clean plate or tray. Let them sit at room temperature for about 30 minutes before serving. These marzipan balls don't need refrigeration and will stay fresh for up to 2 weeks when stored in an airtight container at room temperature.
- Remember: if your hands get sticky while rolling, lightly dust them with powdered sugar. And if you want to make the balls look extra festive, you can add a tiny drop of yellow food coloring when mixing the dough, or experiment with different coatings like desiccated coconut or melted chocolate.
Notes
- Use room temperature ingredients for better mixing
- If mixture is too dry, add water by drops
- If too wet, add more powdered sugar
- Clean hands frequently while rolling
- Slightly wet hands prevent sticking
- Store in cool place - never refrigerate
Nutrition Information
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Calories
85kcal
(4%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Sodium
0.2mg
(0%)
Potassium
1mg
(0%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Calcium
0.1mg
(0%)
Iron
0.001mg
(0%)
Nutrition Facts
Serving: 33balls
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Sodium | 0.2mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Calcium | 0.1mg | 0% |
| Iron | 0.001mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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