Best Marzipan Recipe (Almond Paste) Recipe
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.
- 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
Scale
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
- Measure Ingredients: Use a kitchen scale to accurately measure the almond flour and powdered sugar or erythritol for best results.
- 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.
- Add Liquid and Flavorings: Add the water or liquid sweetener along with almond extract and rose water (if using) to the processor bowl.
- 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.
- Knead Dough: Remove the marzipan ball from the processor and knead it on a clean surface for about 30 seconds until smooth and pliable.
- 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.
- 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
