This marzipan recipe is super easy to make! Made from ground almonds and powdered sugar, this marzipan can be used in other sweet dessert recipes, used in icing, or even eaten on its own as a sweet treat!
Course Dessert
Cuisine German
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 12
Author Recipes From Europe
Ingredients
2cupsground almonds, (for making your own ground almonds, see notes)
1 1/2cupspowdered sugar
2-3tablespoonsliquid, approximately (see notes)
Instructions
Put the ground almonds into a bowl or the container of your food processor.
Sift the powdered sugar into the bowl or food processor container with the almonds.
Add one tablespoon of liquid. Start mixing everything together either using your hands or your food processor. After a couple of minutes assess the mixture. If it is still crumbly, add a little bit more liquid. When making marzipan from store-bought ground almonds, we usually need just over 2 tablespoons of liquid.
Your marzipan is done once it forms a ball that doesn't fall apart. Roll it into a simple sausage, wrap it in cling film, and store it in the fridge until you need it. For example, you can use it to make classic German Marzipan Potatoes.
Notes
If you want to make your own ground almonds, use around 1 and 3/4 cups of whole almonds with skin. Boil the almonds in a pot with hot water for around two minutes. Drain the almonds and remove the skin by pinching the almonds with your thumb and index finger. Pat the almonds dry with a kitchen towel, then add them to your food processor and grind them until you have a fine almond meal. Then continue with step 1 of the recipe instructions.
Traditionally you use rose water for Marzipan but we know that it can be difficult to find. If you don't have rose water available, you can use normal water or other liquids such as orange syrup (if kids will eat the marzipan), orange liqueur or amaretto (if it's adults only). We like using 1 1/2 tablespoons water and 1/2 tablespoon Amaretto when making Marzipan.
When using store-bought ground almonds, you'll most likely have to use a little bit more liquid than when making your own ground almonds. It's important to add very small amounts of liquid at a time and then knead the dough a little bit more since you don't want to add too much liquid at once.
It's best to store the marzipan in the fridge where it should keep for multiple weeks. Since this recipe doesn't include eggs this is not super critical to store it in the fridge, but we would still recommend it.
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.