The Easiest Marzipan Paste Ever

1 Log
5 min

Marzipan is a sweet confection made of ground almonds and sweetener such as honey. Marzipan is incredibly versatile and can be used for all kinds of desserts. It is fantastic in traditional German/European sweets such as Mozartkugel (Mozart Balls), small imitations of fruit and vegetables, biscuits, bread, or rolled like fondant into thin sheets that decorate the outside of celebration cakes. The most famous of these cakes is the Swedish Prinsesstarta (Princess Cake) which has a layer of bright pink or green marzipan on top. I used my marzipan inside my Christmas Stollen.


This Marzipan recipe is the easiest you will ever use! It comes together quickly and can be made in advance. It is soft and pliable. If you enjoy almond you will love Marzipan!

Marzipan (pale solid beige logs) laid in strips on stollen bread braids.

Pockets of marzipan on the bottom left and bottom right.

Bottom left to the right of thumb, gooey marzipan.

The Easiest Marzipan Paste Ever

Recipe details

  • 1  Log
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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Ingredients


  • 90g (3/4 cup) almond flour
  • 70g (5/8 cup) powdered sugar
  • 20 mL water or 3 tbsp honey/corn syrup/agave syrup or 1 egg white
  • 1/2 tsp almond extract

Instructions


Food process flour and sugar until combined and smooth.
Add water/honey/egg (the binding agent of your choice) and almond extract. Pulse until the dough holds together and forms a ball.
Remove from the food processor and knead gently atop plastic film or silicon mat for 30 seconds. You just want to pull it together into one smooth log.
Wrap the log in plastic film and fridge until ready to use!

Tips

  • BINDER - I enjoyed using honey as my binder because it added sweetness and made it vegetarian (versus using an egg white)
  • EXTRACT - If you don't have almond extract, you can flavor with other extracts, however I recommend using almond since the flavor is so iconic
  • ALMOND - You can grind up your own whole almonds to create almond flour, but I prefer buying storebought for convenience. If you do grind your own, just make sure you grind them as fine as possible to get a smooth marzipan.

Jaye Fong
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