For a smoother marzipan, consider using blanched almond flour instead of whole almonds. Reduce the amount of water accordingly. If the marzipan is too sticky, add more confectioners' sugar, 1 tablespoon at a time, until the desired consistency is reached. Experiment with different extracts and flavorings, such as rose water, lemon zest, or a pinch of spice, to create your own signature marzipan. Marzipan can be colored with food coloring gel or paste. Add the color gradually while kneading to achieve the desired shade.
Best Homemade Marzipan
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING12 People
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VIEWS12
Embark on a culinary journey to create exquisite marzipan, a confection crafted from the finest almonds and a touch of sweetness. Mold it into delightful shapes, adorn cakes with elegance, or savor it as a standalone delicacy. A timeless treat perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Fiber2 g
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Protein4 g
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Saturated Fat1 g
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Sodium0 mg
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Sugar14 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Blanch the Almonds (5 minutes): Place almonds in a heatproof bowl and cover with boiling water. Allow them to sit for 2-3 minutes, or until the skins loosen.
02
Step
10 mins
Peel the Almonds (10 minutes): Drain the almonds and rinse with cold water. Gently squeeze each almond to slip it out of its skin. Discard the skins.
03
Step
15 mins
Create the Marzipan (15 minutes): In a food processor fitted with the metal blade, combine the peeled almonds and confectioners' sugar. Process until a coarse, sandy mixture forms. With the processor running, gradually add cold water, 1/2 teaspoon at a time, until the mixture comes together to form a smooth, pliable paste. Add almond extract, if desired, during the final moments of processing.
04
Step
5 mins
Knead and Shape (5 minutes): Turn the marzipan out onto a surface lightly dusted with confectioners' sugar. Knead briefly to ensure even consistency. Shape as desired.
05
Step
5 mins
Store (5 minutes): Wrap the marzipan tightly in plastic wrap to prevent it from drying out. Store in an airtight container in a cool, dry place.
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RECIPE REVIEWS
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Please Rate
Anjali Oberbrunner
Jul 1, 2025I let my almonds dry out after blanching and it helped them grind up finer.
Dallin Ritchie
Jun 24, 2025Freezing the marzipan worked great; it was just as good when I thawed it.
Jordi Pouros
Jun 22, 2025I added a little rosewater, and it was divine!
Rowan Cole
Jun 14, 2025This marzipan is so much better than store-bought!
Aurore Larkin
May 29, 2025Instead of water, I used a tiny splash of orange juice - so good!
Conrad Fahey
May 25, 2025My first time making marzipan, and it was a success thanks to this recipe.
Dorthy West
May 20, 2025This recipe is so easy to follow! My marzipan turned out perfectly smooth.
Jed Franecki
May 19, 2025I found that using a high-powered food processor really helped get the marzipan smooth quickly.