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Filipino-Style Cashew Marzipan Balls

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.

Prep Time
30 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 33 balls
Calories: 85 kcal
Course: Dessert , Snacks
Cuisine: Filipino

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.