Marzipan Recipe
German · Confection · 15 min total
This homemade marzipan is a sweet, pliable almond paste that's perfect for molding into candies, covering cakes, or using in pastries. Made with just a few ingredients, it's far superior to store-bought versions.
15
min prep
min prep
24
servings
servings
90
kcal/serving
kcal/serving
Ingredients
- 2 cups (200g) blanched almond flour
- 2 cups (240g) powdered sugar, sifted
- 1 large egg white (or 1 tablespoon aquafaba for vegan version)
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together almond flour and powdered sugar until well combined.
- Make a well in the center and add egg white, almond extract, vanilla extract, and salt. Stir with a spatula until a dough forms.
- Turn the dough out onto a surface lightly dusted with powdered sugar. Knead gently until smooth and pliable, about 2-3 minutes. If too sticky, add a little more powdered sugar; if too dry, add a drop of water.
- Shape the marzipan into a log or disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before using. This allows it to firm up and makes it easier to handle.
Tips
- Store marzipan in an airtight container in the refrigerator for up to 1 month, or freeze for up to 3 months.
- For colored marzipan, knead in gel food coloring after the dough comes together.
- If using for cake covering, roll out between two sheets of plastic wrap to prevent sticking.
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