Homemade Marzipan (Almond paste)
User Reviews
4.2
Homemade Marzipan (Almond paste)
Description
This Marzipan recipe starts by mixing ground almonds with both granulated and powdered sugar to create a balanced sweetness and fine texture. Almond extract enhances the distinct nutty flavor. The addition of eggs, typically yolks, binds the mixture into a pliable dough. If the mixture feels crumbly or dry, a small extra amount of egg yolk can be added carefully to adjust consistency without making it oily.
After combining, the marzipan is wrapped and chilled for at least 20 minutes to help the ingredients meld and firm up. This resting period improves handling for rolling or shaping. Marzipan can be used to cover cakes for a smooth finish or sculpted into decorative edible figures.
Stored properly in an airtight container, marzipan keeps for up to one week refrigerated or can be frozen for up to six weeks. For egg-free versions, egg yolks can be substituted with alternatives such as flax egg, as noted in recipe variations.
Ingredients
- 2 2/3 cups ground almonds 8oz/225g
- 1/2 cup sugar 4oz/115g
- 1 cup icing sugar sieved, 4oz/115g
- 2 teaspoons almond extract
- 2 egg see notes for sub, yolk, fresh or pasteurized
Notes
- Egg yolks are standard in this marzipan; however, you can substitute with a flax egg for an egg-free option.
- Avoid over-mixing the marzipan to prevent it from becoming oily in texture.
- Wrap marzipan tightly and chill before use to improve firmness and handling.
- Store leftover marzipan in an airtight container refrigerated for up to one week, or freeze for up to six weeks.
User Reviews
Overall Rating
4.2
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