Marzipan
Marzipan is so easy to make from scratch and so much cheaper than store-bought! It comes together quickly and can be used in cookies, cakes, and sweets.
Servings: 1 12 oz loaf
Ingredients
- 2 cups sliced almonds
- 1 1/2 cups powdered sugar
- 1 tsp almond extract
- 3 tsp water
- 1 tsp rose water or 1 tsp more water
Instructions
- Put almonds in a food processor and mix until finely ground.
- Add powdered sugar and almond extract. Mix until combined.
- Then add water, one teaspoon at a time, until the mixture comes together and forms a crumbly dough. Add rose water if desired and mix until incorporated.
- Turn marzipan out onto a surface, sprinkled with a bit of powdered sugar, and use your hands to press crumbs into a log. Add water by the teaspoon if the mixture is too dry.
- Wrap in plastic wrap and store in a dark and cool place until needed.
Notes
- I recommend using blanched sliced almonds because they already come peeled and retain more moisture than ground almonds and almond flour.
- A food processor works better for this recipe than a blender because it is easier to get the mixture out
- The mixture will be crumbly after combining it in the food processor, using your hands to knead it together and form it into a log works best
- Don't add too much liquid or the mixture will be sticky. Start by adding only a tsp of water at a time
- Depending on the humidity in your kitchen and the weather you might need to add less or more water to get the desired consistency
- You can use different extracts to flavor the marzipan. I recommend starting with almond extract
- Only use rosewater sparingly, it tastes quite strong if you're not used to it. You can also leave it out if you don't like the taste or don't have it on hand
Nutrition
Calories: 1986kcal | Carbohydrates: 220g | Protein: 46g | Fat: 113g | Saturated Fat: 8g | Sodium: 45mg | Potassium: 1423mg | Fiber: 21g | Sugar: 186g | Calcium: 510mg | Iron: 7.1mg