homemade marzipan

No cooking Vegan eggless gluten-free basic marzipan recipe. With whole almonds, less sugar, and only 4 ingredients.

Basic Marzipan Recipe

Whole Almonds

Powdered Sugar (aka confectioners sugar)

Teaspoon Rose Water (*see Notes)

Bitter Almond extract (optional)

soak almond

Soak your almonds in water. You can either A. soak overnight or B. speed up the soaking time by soaking the almonds in hot water for at least 30 minutes. Almonds need to be soaked so that you can peel the almonds, otherwise, you can&#39;t peel them.

peel almond

Peel your almonds (this is the time-consuming part, outsource this activity to your beloved family members).

dry almond

Dry your almonds. Tap them dry, then let them dry in the air, sun or dry in the oven for 20 minutes at max 100 Celsius/ 210 Fahrenheit. This is important because otherwise, you can&#39;t grind your almonds into a flour.

grind almond

Grind your dry peeled almonds into a fine flour. Use a powerful blender for the best result.

mix all ingredients

Place the homemade almonds flour into a mixing bowl, add the sugar, rose water, and bitter almond extract.

shape marzipan

Mix the content and shape to a marzipan mass. I keep it in a brick shape.

store

Wrap into cling film and keep refrigerated until further use.

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Best Marzipan Recipe prepared easily without eggs, no cooking involved, all-natural with real flavors.

How to make Marzipan

It's worth having a go at making your own marzipan to cover your Christmas cake - and you can experiment with adding different flavours

Easy marzipan

golden caster sugar

icing sugar, sifted,

ground almond

vanilla pod

eggs, beaten

½ tsp orange or lemon juice

Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don’t overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.

Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.

Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.

How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time – once you’ve covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week – as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn’t be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.

This homemade marzipan recipe makes soft, fresh marzipan that can be mixed up in five minutes with just a handful of ingredients. Use this gourmet almond confectionery for making sweets and baked goods at a fraction of the price at grocery stores.

Marzipan Recipe

almond flour (142 g)

confectioners' sugar (170 g icing sugar)

corn syrup (82 g)

almond extract

rose water

Place the almond flour and confectioner&#39;s sugar in the food processor bowl and pulse to combine.

Add 4 tablespoons of corn syrup and the flavorings. Process until the ingredients come together and a smooth dough forms, about 2 minutes.

Turn the marzipan dough out onto the counter and knead just until smooth. It may be a bit sticky, but will firm further in the fridge.

Form into a log, wrap in plastic wrap, and refrigerate. Bring to room temperature before using in recipes.

Wrapped marzipan candy can be stored for a long time;  in the refrigerator for up to 6 weeks or in the freezer for up to 6 months. If freezing, place wrapped log in an airtight container or freezer weight ziplock plastic bag.

Top 3 homemade marzipan recipes from across the web

The most viewed homemade marzipan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Basic Marzipan Recipe

Easy marzipan

Marzipan Recipe

Top 3 homemade marzipan recipes from across the web

The most viewed homemade marzipan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic Marzipan Recipe

Easy marzipan

Marzipan Recipe

The most viewed homemade marzipan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine