Homemade Marzipan

What is marzipan? Marzipan is a confection made from skinned almonds (almond flour), sugar or powdered sugar, and sometimes egg whites, glucose or corn syrup. It’s typically pale with a pliable, smooth texture. More importantly, it has a higher ratio of sugar than almond paste. See Almond Paste, Marzipan & Frangipane

The ingredients for marzipan- sugar and almonds used to be very expensive in previous centuries. So people traditionally only treated themselves during the festive days to this delicacy. In Germany, marzipan is especially popular during advent and easter.  Though marzipan has long been associated with Germany and Italy in particular, its roots are actually in the Orient. As far back as 850, a Persian doctor by the name of Rhazes praised the curative properties of almond and sugar paste. When the Crusaders returned to Europe from the Orient they brought this delicacy back with them. Initially only enjoyed by kings and the very wealthy, by the 19th century when sugar was being extracted from sugar beets, making it cheaper, marzipan became widely accessible. It has been a prized and popular treat ever since.

Almond paste is softer, made with a higher ratio of almonds to sugar, and is used in baked goods either as a filling, such as for pastries and tarts, or is incorporated into the pastry or cake batter. Almond paste usually includes almond extract. Marzipan is firmer, made with a higher ratio of sugar to almonds, so it can be shaped and molded and used for making candies/chocolates or as fondant for cakes. It also traditionally includes rose water.

To adjust this recipe according to what you’re using it for, follow this recipe as instructed to make almond paste (I still include the rose water because it tastes amazing and it’s what I’m used to being from Germany where it’s commonly included), or if you’re making marzipan add an extra 1/4 cup or more of sugar until you reach a firmer consistency (one that you can roll out with a rolling pin without it sticking).

1 1/2 cups very finely ground blanched almond flour
1 1/2 cups powdered sugar
2 teaspoons quality pure almond extract
1 teaspoon quality food grade rose water
1 egg white OR 3 tablespoons water OR 3 tablespoons liquid sweetener (e.g. agave syrup, corn syrup, etc) *

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.

Note: Why is my marzipan oily? Overworking the mixture releases the natural oils from the almonds. Mix just until combined and handle gently.

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 make a firmer Marzipan that you can shape into figures for decorations, add 1/4 cup or more of sugar until you reach the desired level of firmness (keep in mind it will also become firmer after it refrigerates).

Storage: Wrapped tightly in plastic wrap, this marzipan and almond paste will keep in the fridge for at least weeks if made with egg white. If made without egg white it will keep even longer. Can marzipan be frozen? Yes but make it without the egg white. Wrap it tightly and freeze it for up to 3 months, then let thaw before using.

Another recipe:

For Almond Paste:
1 1/2 cups whole blanched almonds 210g
1 1/2 cups sifted powdered sugar, divided 180g
1 large egg white 30g, lightly beaten, at room temperature
1/8 teaspoon salt
1/2 teaspoon almond extract optional

Remove the almond paste from the processor and shape into a log. Double wrap it in plastic and refrigerate until ready to use.

For Marzipan add an additional:
1 1/2 cups sifted powdered sugar 180g
1 large egg whites 30g, lightly beaten, at room temperature
1/2 teaspoon almond extract optional

Dust the countertop with confectioners’ sugar and knead the marzipan until it develops a smooth, pliable texture. Double wrap it in plastic and refrigerate until ready to use.

Can you flavor marzipan?