Description
A simple and quick homemade marzipan recipe using blanched almond flour and powdered sugar or erythritol. This versatile marzipan can be flavored with almond extract and rose water and is perfect for candy making, cake decorating, or snacking. The recipe yields a pliable dough that can be shaped and refrigerated for later use.
Ingredients
Scale
Base 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
Flavor Enhancers (Optional)
- ¼–½ tsp almond extract
- ½ tsp rose water (food grade)
Instructions
- Prepare Dry Ingredients: Place the almond flour and powdered sugar (or erythritol) in a food processor. If using erythritol, powder it beforehand with a coffee or spice grinder for best results.
- Add Wet Ingredients: Add the water or your choice of liquid sweetener, along with almond extract and rose water if using.
- Process and Form Dough: Pulse the mixture a few times until it starts to come together and forms a thick dough ball. Adjust texture by adding small amounts of water or more almond flour as needed.
- Knead the Marzipan: Remove the dough from the processor and knead on a clean surface for about 30 seconds to ensure smooth consistency.
- Shape and Store: Shape the marzipan into a log or ball, wrap in cling wrap, and refrigerate. It will firm up slightly and is ready for use.
- Storage Guidelines: Store marzipan made with agave or corn syrup in the fridge up to 2-3 weeks or freeze up to 3 months. When made with water, consume within 10 days.
Notes
- Almond flour alternative: Use 90 grams whole almonds, skin removed by soaking in boiling water, well drained and processed. Use less water, about 1/2 to 1 tsp, adjusting as necessary.
- Powdered sugar choice: Use vegan-friendly powdered sugar or erythritol for a sugar-free version.
- Liquid sweetener options: Agave syrup, light corn syrup, rice malt syrup, or any liquid sweetener can be used to sweeten marzipan further.
- Yield note: This recipe makes approximately 185 grams (6.5 oz) of marzipan; double ingredients for larger batches.
- Nutrition info is based on 1/4 of the marzipan made with powdered sugar.
Nutrition
- Serving Size: approximately 46 grams (1/4 recipe)
- Calories: 180
- Sugar: 16 g
- Sodium: 1 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
