Homemade Marzipan (Almond Paste)

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Homemade Marzipan (Almond Paste)

Kimberly Killebrew

Making your own marzipan or almond paste saves a lot of money and it couldn't possibly be easier - or tastier!

Print Recipe

4.92 from 393 votes

Prep Time 5

Total Time 5

Course Candy, condiment, Dessert

Cuisine German, Italian

Servings

Calories 281 kcal

Ingredients

1 1/2 cups very finely ground blanched almond flour
1 1/2 cups powdered sugar
OR 1 1/2 cups Swerve Confectioner Sweetener (sugar-free alternative)
2 teaspoons quality pure almond extract
1 teaspoon quality food grade rose water
1 egg white (alternatives: liquid pasteurized egg whites or reconstituted powdered egg whites, 4+ tablespoons corn syrup, golden syrup, honey agave syrup or brown rice syrup)

Instructions

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 and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. Keep in mind that it will become firmer after it's been refrigerated.
Turn the almond 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.
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).

Nutrition

Keyword Almond Paste, Marzipan

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