Best Marzipan Recipe (Almond Paste) Recipe

Introduction

This marzipan recipe yields a smooth, sweet almond paste perfect for baking, candy making, or enjoying on its own. Using simple ingredients and a food processor, you can create a versatile treat with just a few minutes of effort.

Ingredients

• ¾ cup + 1 tbsp (90 g) blanched almond flour
• 9 tbsp (70 g) powdered sugar or powdered erythritol
• 1 ½ tbsp (20 ml) water or liquid sweetener
• ¼–½ tsp almond extract (optional but recommended)
• ½ tsp rose water (food grade, optional)

Instructions

1. Step 1: In a food processor, combine the almond flour and powdered sugar or erythritol. Process until well mixed.
2. Step 2: Add the water or your chosen liquid sweetener, almond extract, and rose water if using. Pulse a few times until the mixture forms a dough that holds together.
3. Step 3: If the dough is too dry, add a tiny bit more liquid a little at a time until it forms a thick, manageable dough. If it is too sticky, add more almond flour gradually.
4. Step 4: Remove the dough from the processor and knead it on a clean surface for about 30 seconds until smooth.
5. Step 5: Shape the marzipan into a log or ball, wrap tightly in cling wrap, and refrigerate. It will firm up slightly after chilling.

Tips & Variations

• For a sugar-free version, use powdered erythritol instead of powdered sugar.
• If you prefer, replace almond flour with whole almonds by blanching, peeling, drying, and processing them finely.
• Use agave syrup, corn syrup, or rice malt syrup instead of water for a sweeter marzipan and longer storage life.
• Adjust almond extract and rose water to your taste to enhance flavor.

Storage

Store marzipan wrapped tightly in the refrigerator for up to 2-3 weeks if made with liquid sweeteners like agave or corn syrup. If water is used, consume within 10 days. For longer storage, freeze marzipan for up to 3 months and thaw in the fridge before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make marzipan without almond extract?

Yes, almond extract is optional but highly recommended as it enhances the almond flavor. Without it, the marzipan will still be tasty but a bit milder.

How can I make marzipan sweeter or less sweet?

You can adjust sweetness by changing the amount or type of sweetener. Using powdered sugar will make it sweeter than erythritol, and sweet liquids like agave syrup add extra sweetness compared to water.

Best Marzipan Recipe (Almond Paste) Recipe

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★★★★★

4.9 from 114 reviews

This Best Marzipan Recipe creates a smooth, versatile almond paste that can be used for confections, decorating cakes, or as a sweet treat on its own. Using blanched almond flour combined with powdered sugar and a splash of liquid, this recipe yields a pliable marzipan with subtle almond and rose water flavors. Its simple preparation and customizable sweetness make it perfect for both traditionalists and those seeking a sugar-free option.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 185 grams (6.5 oz) of marzipan 1x
• Category: Confectionery
• Method: Blending
• Cuisine: European
• Diet: Vegetarian

Ingredients

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Almond Paste Ingredients

• ¾ cup + 1 tbsp (90 g) blanched almond flour
• 9 tbsp (70 g) powdered sugar or powdered Erythritol
• 1 ½ tbsp (20 ml) water or a liquid sweetener (e.g. agave syrup, light corn syrup)
• ¼–½ tsp almond extract (optional but very recommended)
• ½ tsp rose water (food grade, optional)

Instructions

1. Measure Ingredients: Use a kitchen scale to accurately measure the almond flour and powdered sugar or erythritol for best results.
2. Combine Dry Ingredients: Place the blanched almond flour and powdered sugar (or powdered erythritol) into a food processor. If using erythritol, pulse it in a grinder first until powdery.
3. Add Liquid and Flavorings: Add the water or liquid sweetener along with almond extract and rose water (if using) to the processor bowl.
4. Process Mixture: Pulse the food processor until the dough starts to bind and forms a ball. Adjust the texture by adding tiny amounts of water or sweetener if too dry, or more almond flour if too sticky.
5. Knead Dough: Remove the marzipan ball from the processor and knead it on a clean surface for about 30 seconds until smooth and pliable.
6. Shape and Store: Shape the marzipan into a log, wrap tightly in cling wrap, and refrigerate for the dough to firm up slightly before using.
7. Storage Tips: Store marzipan made with syrup-based sweeteners in the fridge for 2-3 weeks or freeze up to 3 months. Marzipan made with water should be used within 10 days.

Notes

• To use whole almonds instead of almond flour: soak peeled almonds in boiling water, let cool then peel skins off, dry thoroughly, and process finely. Use less water in the recipe (1/2 to 1 tsp) to compensate.
• Choose powdered sugar that is vegan if needed, or substitute with powdered erythritol for a sugar-free alternative.
• Liquid sweeteners like agave syrup or corn syrup enhance sweetness and shelf life, while plain water keeps it simple but shortens storage time.
• The recipe yields approximately 185 grams (6.5 oz) of marzipan; double quantities proportionally for larger batches.
• Nutrition information is based on 1/4 of the batch made with powdered sugar.

Keywords: marzipan, almond paste, almond flour, sugar-free marzipan, confectionery, homemade marzipan, almond extract, rose water