Best Homemade Marzipan Recipes

GERMAN HOMEMADE MARZIPAN

Steps:

• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
• Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.

HOMEMADE MARZIPAN

Steps:

• Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
• Wrap dough in plastic wrap and refrigerate until firm.

EASY HOMEMADE ALMOND PASTE (MARZIPAN)

Steps:

• Using a food processor grind the almonds into a fine powder (this should take about 2 minutes).
• Add in the confectioners sugar and blend well.
• Transfer the mixture to a bowl.
• Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth.
• On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" x 1-2" log.
• Wrap in parchment paper and chill for a minimum of 1 hour.
• When rested, cut the log in two pieces.
• Wrap in wax paper and chill.

EASY HOMEMADE JELL-O MARZIPAN

Steps:

• Mix ingredients until blended; press onto bottom of 9-inch square pan. Let stand at room temperature 2 hours.
• Cut into shapes using 2-inch cookie cutters. Or, use hands to form into desired shapes.
• Refrigerate 1 hour or until firm.

GERMAN HOMEMADE MARZIPAN

Steps:

• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle.
• Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain in a colander.
• Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy.
• Wrap in plastic wrap and store in a cool, dry place.
• Note: The easiest way to remove the skins of the almonds is when they are wet. Do not use already peeled almonds as they will have a drier consistency.

HOMEMADE MARZIPAN THINS

Steps:

• Make the marzipan: mix the almonds and sugars until well combined. Add the egg and almond essence and mix to a stiff paste, using your hands to press the mixture together. Knead the marzipan briefly on a surface dusted with icing sugar, then roll out to a thickness of about 1cm.
• Line a baking sheet with baking parchment, then carefully set marzipan on top. Leave to set for 1 hr. Beat royal icing and lemon juice together, then spread evenly over the marzipan. Leave to dry overnight.
• Cut the iced marzipan with small cutters and press a piece of crystallised fruit into the centre of each. Pack into boxes interleaved with baking parchment.

HOMEMADE MARZIPAN

Steps:

• Sift the sugars and ground almonds together, then stir in the orange zest. Beat together the egg and egg yolk, and stir into the sugar mixture.
• Knead briefly to make sure the marzipan is well mixed, and easy to work with. If it is too dry, add a little orange juice. If it is too wet, add some more icing sugar.
• Place the cake on the cake board and use small balls of marzipan to plug any holes in the cake. Glaze the cake with a thin layer of apricot jam or shredless marmalade.
• Dust the work surface with a little icing sugar and roll out the marzipan in one direction, keeping the pressure even and turning a 1/4 turn every feel rolls.
• When it's large enough (about 40cm for a 20cm cake), roll the marzipan onto the rolling pin and lift onto the cake. Smooth the top with your hands and continue to smooth it over the sides of the cake. Trim the marzipan where it meets the board and leave it to dry overnight.

HOMEMADE MARZIPAN TRUFFLES

Steps:

• Put almonds in hot water for two minutes, than scrape the shell out of nuts. Whizz the almonds in a food processor until they are finely chopped, then tip into a large bowl.
• Mix together sugar, cinnamon and vanilla extract and stir it all in almonds, then whizz to a smooth sticky paste.
• Marzipan can take any shape. It's up to you to decide. I prefer roll it into balls.
• Melt the chocolate in a glass bowl set over a small pan of simmering water. Take away and put marzipan one by one in the chocolate, cover it all over and put aside.
• Put in the fridge and cool for 1-2 hours

3-INGREDIENT HOMEMADE MARZIPAN

Steps:

• Gather the ingredients.
• Coarsely chop up almond paste into quarter-size chunks, then place the almond paste in the bowl of a large stand mixer fitted with a paddle attachment.
• Add powdered sugar to the bowl and mix on low speed until the mixture has a fine, sandy texture. If you don't have a stand mixer, feel free to use a food processor. Pulse the almond paste and powdered sugar until the mixture resembles wet sand.
• With the mixer on low, slowly add the egg whites until the mixture pulls away from the sides of the bowl and forms a ball. If you are using a food processor, you'll notice a similar change. You may not need to add all of the egg whites.
• Dust a countertop with powdered sugar and knead the marzipan until it develops a smooth, pliable texture. It should have no lumps or dry patches.
• Use the marzipan immediately or store it for later use.
• To store your marzipan, cover it tightly in plastic wrap, then seal it in a plastic bag. Not only will your marzipan stay moist, but it also won't absorb any unfortunate odors or tastes. Marzipan will keep for three months in the refrigerator or up to six months in the freezer. Make sure to bring marzipan to room temperature before using it.
• Enjoy it on your favorite cake or as a tasty, nutty snack.