You can make your very own Marzipan recipe, the best one! The good news is that marzipan or almond past are also super easy and quick to make and now you can make your own anytime and anywhere. This will become simply your BEST homemade marzipan recipe, because you won’t search for any other!
- 170g very finely ground blanched almond flour
- 180 g powdered sugar substitute
- 2 teaspoons quality pure almond extract (optional)
- 1 teaspoon quality food grade rose water
- 1 egg white
- For Marzipan use additional 1/4 cup or more of ground almonds/almond flour
Almond Paste Instructions
Add the almond extract and rose water and pulse to combine. Use good quality almond extract and rose water. Poor quality extracts could spoil the flavour of the marzipan. Next add the egg white and process until a thick dough is formed.
If the dough is still too wet and sticky, add some more almond flour. Keep in mind that it will become firmer after it’s been refrigerated.
Get the 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.
The marzipan will keep in the refrigerator for several weeks considering you have used very fresh egg white.
Warm the marzipan to room temperature before using.
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Difference between Marzipan and Almond Paste
One thing is a name – in Europe we know it more as a marzipan whereas in North America we will hear almond paste. But it’s not the only disparity – there is a different ratio of almonds to sugar which result in difference in consistency.
Almond paste is softer and is mostly used in baked goods as a filling, for pastries and tarts. Almond paste usually includes almond extract.
Marzipan is firmer so it can be shaped it and use it for making candies, chocolates or as fondant for cakes. Marzipan traditionally includes rose water.
How to change Almond Paste onto Marzipan
Depending what you’re using recipe for, follow this recipe as instruction for making the almond paste. You don’t have to use rose water but it will taste much better and moreover more authentic.
If you’re making marzipan add an extra 1/4 cup or more of ground almonds until you reach a firmer consistency – one that you can roll out with a rolling pin without it sticking.