Homemade Marzipan (Almond Paste)
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
6
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Calories
281 kcal
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Course
Dessert, Condiments
Homemade Marzipan (Almond Paste)
Description
This Homemade Marzipan starts with finely ground blanched almond flour combined with powdered sugar and optionally a sugar-free sweetener. Almond extract and rose water add characteristic flavors, while an egg, liquid egg whites, or liquid sweetener binds the mixture into a dough. The dough is processed until it reaches a thick, moldable consistency, adjusted by adding almond flour if too wet or a little water if too dry. Kneading it by hand before wrapping and refrigerating helps develop the texture.
When chilled, the marzipan firms up, making it easier to shape into decorations or logs. To make a firmer marzipan suitable for hand-modeling, additional sugar can be incorporated to achieve the desired consistency. The paste can be stored refrigerated for about a month or frozen for up to six months, thawing to room temperature before use.
Ingredients
- 1 1/2 cups almond flour very finely ground, blanched
- 1 1/2 cups powdered sugar
- Swerve Confectioner Sweetener sugar-free alternative, 1 1/2 cups; alternative not given
- 2 teaspoons almond extract quality pure
- 1 teaspoon rose water quality food grade
- 1 egg alternatively you can use liquid pasteurized egg whites or reconstituted powdered egg whites, white; or 3 tablespoons water; or 3 tablespoons liquid sweetener (e.g. agave syrup, corn syrup, etc
Instructions
- Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white or water/liquid sweetener and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. If it's too firm and you need it to be more malleable just add a tiny bit of water. Keep in mind that the marzipan will become firmer after it's been refrigerated.
- Turn the marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.Makes 13-14 ounces.
Notes
- To achieve firmer marzipan good for shaping decorations, increase the sugar by 1/4 cup or more until desired firmness is reached.
- Keep marzipan tightly wrapped and refrigerated for up to one month or freeze up to six months to maintain freshness.
- Bring marzipan to room temperature before using it in recipes for easier handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 2.5oz | |
| Calories | 281kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Sodium | 9mg | 0% |
| Potassium | 8mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Calcium | 59mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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