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70 thoughts on “Homemade Marzipan

  • August 28, 2013 at 9:40 pm
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    Hello, thanks for the recipe!! I also appreciate the non egg whiteness of your recipe :P. One thing you may want to fix is a typo in “In-A-Nutshell” section. The directions say to add 1/3 cup sugar instead of 1/3 cup water ;P. Thanks and have a good day!

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  • September 15, 2013 at 11:07 am
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    The ready made Marzipan in the stores does not contain eggs. I like this receipe because it doesn’t contain eggs and the fact that it’s at least 50% almond flour. more like 60%, but with added powdered sugar, to stop stickiness, it’s probably only 50 almond flower v. powdered sugar.

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    • September 15, 2013 at 2:31 pm
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      Technically speaking, the higher the almond to sugar ratio, the higher the quality of the marzipan. You can also play around with that ratio to get a result that personally satisfies you (both texture- and flavor-wise). Thank you for your comment!

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  • October 28, 2013 at 6:28 am
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    Hi there, there seems to be some discrepancy as to whether marzipan & almond paste are the same thing….but I;m wanting a recipe for homemade marzipan, purely for covering Christmas Cakes….is this recipe suitable for that purpose please?

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  • December 16, 2013 at 7:04 am
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    Dec ’13
    Thank you so much. It turned out fabulously. I had a similar recipe 30 yrs ago, but lost it. All the others had some kind of raw egg in them. I wanted to make something everyone in my family could eat, and one of my children has immunity issues…so… Again thank you, and I would recommend this to anyone. (I split the water in half and put the lemon and flavouring in one half because I didn’t want it too wet. I did not end up using the other half, but you have to knead it really well). Then I rolled it out and used very small cookie cutters put them on parchment paper and dipped them in semi-sweet choc. YUMMMMMMYYYYYYY.

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  • December 18, 2013 at 6:57 am
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    I’m thinking to use this recipe for sculpting and making small animals with kids. How long can I keep the ready made dough in the fridge? Any suggestions if I want to color the dough? I guess I can just use the liquid food coloring, but not very excited about it since it’s not that healthy…
    The recipe looks great, I’ll give it a try, no eggs, that’s perfect!

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    • December 19, 2013 at 2:42 am
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      How cute! I totally loved marzipan-sculpting as a kid 🙂

      It will keep for about two weeks in the fridge (after that it probably won’t spoil for another two, but may taste of refrigerator)…

      For sculpting, like cake-decorating, I recommend using a higher sugar to almond ratio and making sure the almond flour is super-fine.

      As far as natural food coloring, I only ever made pink – from beets! I imagine you can get a green color from spinach… Either cook and blend to a paste, or use the cooking water, adding a bit each time until you get the desired color. Make sure you take into account the extra liquids.

      There is also store-bought natural food coloring, which obviously have a wider spectrum of colors and are probably more consistent with the colors you are aiming for. Good luck!

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      • February 10, 2015 at 5:15 am
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        Hi Adi!
        It’s me (again). I’m going to use this great recipe (again) for modeling with about 20 kids (it’s part of my girl’s school volunteer event). I did lots of experimenting last year. I bought the almond powder at a local market, but since it wasn’t fine enough, I had to grind it with my blender. It got really tricky – if you grind to much it would turn into a paste. It was a lot of work. So, this year, I’ve ordered a fine almond flour.
        I have a few questions, maybe you can help…
        1. After making the Marzipan, I was keeping it in the fridge, sealed, until use. After a few days, I would take the Marzipan out of the fridge, some of the Marzipan I made, would kind of “sweat” oil, while modeling with it. Do you know why this happens?
        2. I read in some other recipes, that if you want to use your Marzipan for modeling, you should use the “hot method” when preparing it (meaning – warming the sugar and water together). What do you think? This is besides your recommendation to use a higher sugar to almond ratio.
        3. Have you ever tried modeling with Marzipan, and then painting your creations? (instead of dying the Marzipan when you prepare it). Just a thought to make the workshop more fun for the kids.
        Thank you for your time and help. You have the best recipe!!!

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        • February 10, 2015 at 8:18 am
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          Hi Ronit! Thanks for your comment. Sounds like a fun event 🙂
          1) I don’t really know why marzipan sweats oil, but my guess is that while it chills in the refrigerator, some of the fats released from the almond meal solidify together, somewhat separating them from the rest of the mass (kind of like what would happen if you let a salad dressing sit in the fridge only less bluntly). Then when you work it again it comes to room temperature so you can actually notice the oil. I would either make it close enough to the event and refrigerate it only slightly (not overnight), or if you must refrigerate overnight I’d let it come to room temp, knead it well before starting to mold or even dividing it up, and then perhaps refrigerate for a short time again to make it more workable.
          2) I think it would probably be more stable and easy to work with using the hot method, but I’m not sure it’s necessary. If it’s just for a fun event for kids I’m not sure I would go through the trouble of actually making syrup but that’s my personal choice and I’d have to stand by it even if the marzipan turned out too crumbly to mold 🙂 From my experience, using super-fine almond flour and more confectioner’s sugar does yield a smoother, more workable marzipan.
          3) I have never tried painting marzipan, but that sounds like fun!
          A little tip for when you need to re-blitz your almond meal to be finer is to pulse it along with the powdered sugar. This won’t prevent it from turning into almond butter (yummy though it is, it’s not the goal here), but it will delay it.
          I hope this helps, and hope you guys have a blast!

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  • January 15, 2014 at 1:23 am
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    I wonder if this would work with other nutmeats, such as peanuts, filberts, pecans…etc. I am originally from Germany and could not help myself at the store on Sun-I bought some Marzipan Stollen and am reliving childhood moments with every bite-but I need to be careful as I have started to develop intolerance to gluten and want to make my own gluten-free holiday foods. I wonder how little sugar I could get away with-I don’t even have any at home and would have to buy some…I mostly use honey or just enjoy foods the way nature intended- sans the added sweetness. I wonder if this could also be made with honey instead of sugar. I will test it and let you know-i am sure it will be very sticky

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  • February 10, 2014 at 8:19 am
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    Looking forward to trying this! Curious – this would make Nougat – but using hazelnuts instead right? Or is there something else to Nougat (really wanting to make it!!). If so, do you have a recipe?

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    • February 10, 2014 at 10:42 pm
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      Hey Katarine! I’m really not sure about the nougat. I’m assuming you are referring to the “praline paste” version of nougat — not the egg-white candy version studded with nuts. From a quick look around the blogosphere, most of these recipes call for roasting the nuts in caramel and then grinding them up… I wonder if your suggestion would make for a simpler nougat recipe! Let me know if you try it out before I do 🙂

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  • March 7, 2014 at 7:10 pm
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    Thank you so much for posting this recipe 🙂 I surfed the net for about an hour till I came across your recipe with no eggs! 🙂 But I wanted to ask you, can I include rosewater with the liquid ingredients or should I replace it with one of them?! Also I have seen some really white marzipan, I wonder how can I make them really white?! more sugar?! Thank you! 🙂

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    • March 9, 2014 at 9:42 pm
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      Hi Talar, thank you for your comment! If you want to give your marzipan that rosy flavor, you can switch out a teaspoon of water for a teaspoon of rosewater (or you may need to switch more, depending on how strong your rosewater is!)

      I think marzipan will always be slightly less bright than other mediums (like fondant for example) because of the slightly off-white color of almond meal, but you may be able to get a whiter marzipan if you use a higher sugar-to-almond ratio… Though I haven’t tried this myself.

      Do you need it very white for a specific reason? Lighting may help if you need it to look really bright (as in for decorating a wedding cake, etc) – so that could be a solution.

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      • March 13, 2014 at 3:52 pm
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        Hello!
        Thank you so much for the quick reply Adi! 🙂 I tried using a higher sugar-to-almond ratio but turned out very sweet and it wasn’t at least the white that I wanted. So I ended up using more almond to adjust the taste, since it is really true that more almond than sugar tastes better and is considered of higher value 😀
        I also made some research and asked pastry owners, who confessed of using titanium dioxide to make the almonds really white, they use it with marzipan and macarons. But I need to make a whole research about that to make sure that it is safe to eat.
        I needed them white since they look much nicer if colored and I can shape them to figurines to use on cakes and so on; also coz they taste much better than sugar paste!
        again thank you so much!

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  • April 17, 2014 at 1:18 am
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    I think I’m gonna try using gel colours to colour half the marzipan orange and half green. I want to make small carrots to place on a carrot cake. Do you think gel colour will work like using it on fondant?

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  • April 19, 2014 at 2:05 pm
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    I have just made a batch of homemade marzipan and came across your blog by accident. Your method is very similar to mine.
    I’ll just make a few points for better understanding:
    1. I use a cooled, hand warm sugar-sirup 1:3 – made from 50ml boiling hot water, 100ml white sugar, and 50ml glucose powder – to 200g almond meal. The glucose powder is included so I can avoid the lemon juice, for the sugar not to crystallize when the marzipan is in the fridge. The amount of sugar-sirup used is depending on how dry the almond meal is. I also use 1 tsp almond extract (made from bitter almonds) to flavor that portion, just like you do. Without the almond extract the marzipan will taste bland.
    2. Regarding posters mentioning egg white:
    What you and I are making is also called raw marzipan and is thus used for eating raw. Either as a delicious slice with a coffee, or just on its own, or with extra powdered sugar and a bit of extra water kneaded into the raw marzipan for cake decorations that will need a higher sugar content (again eaten raw).
    Egg white in marzipan is needed when marzipan is used for baking (petite fours, almond macaroons, etc.). In this case extra powdered sugar and egg white (instead of water) has to be kneaded into the raw marzipan, otherwise the cakes will crack and crumble when baked in the oven. Up to 200g powdered sugar and about 1 egg white may be added to 500g raw marzipan.
    3. Fine quality raw marzipan should have an almond content of no less than 60%.

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      • October 3, 2015 at 1:48 am
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        10/2015
        Thank you so much for the recipe! I couldn’t afford a fine almond flour, so I had been buying some generic almond flour which was more like almond gravel–I had to really work to sieve it and even then I ended up with large chunks of almonds.

        I was in Trader Joe’s the other day and found their 1 lb pkg of almond meal for $5.99. It felt completely smooth. Only thing–it had skins ground in. I used 150 gm powdered sugar since I like it less sweet, and it came out smoother than anything I’d made before. I can tell the skins are in there–it’s like eating whole wheat bread vs white bread! The color is a sort of cappuccino…just another variation on a sublime confection!

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  • August 28, 2016 at 9:38 pm
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    I just made some with whole almond flour. Has a brown colour from the skins of course. I intend to layer it inside an Irish tea brack. I forgot to add an egg which probably would have been a good idea but the brack itself should hold it all together I hope. Thanks

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  • October 16, 2016 at 7:49 pm
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    I’m defiantly going to make this for someones birthday in a few days (he happens to be obsessed with marzipan) I just wonder two things: how long does it keep and as I’m from the UK, not sure what almond meal is…is it the same thing as almond flour?
    Thank you!

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  • November 29, 2016 at 6:13 pm
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    Tried a few different recipes in the past and this is definitely the best. I like a rough texture so I didn’t bother sifting the ground almonds and it was perfect. Took me about 2 minutes to make. The only problem is that I can see myself making this very frequently which is going to be a disaster for my waist line! Thanks…

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    • December 10, 2016 at 6:29 pm
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      I know, it’s terrible! 😀 You can experiment with lowering the sugar on it if you like. I’ve made it without sugar before – not as yummy on its own but I used it to stuff some fresh apricot halves and that was actually pretty good. It’s of course chock-full of fat still, but almonds are good fat, right? Right???

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  • December 8, 2016 at 3:29 pm
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    It’s Christmas time now and I would like to try to make marzipan that can be dipped into melted chocolate. Any suggestions how to do this? Smaller “rolls” would probably keep it from falling apart, but what size would be optimal? These would be for gifts (as well as some for the house, of course!).

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    • December 10, 2016 at 6:31 pm
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      If I were making them I’d make it about 3 inches long and thick enough to hold up nicely. I recommend sifting the almond flour very well since the smoother it is, the less crumbly the marzipan will turn out. Good luck and happy holidays!

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  • December 10, 2016 at 4:30 am
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    Hi thank you for the receipe. Now my friend can eat marzipan. He has an allergy to eggs.
    Can you use cashew nuts instead of almond? How do you avoid the oil that releases when you are making the dough.
    Hoping to receive your help.
    Michelle

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    • December 10, 2016 at 6:34 pm
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      I have never used cashews for this before. It will taste a little different. The oil that releases is actually necessary for the marzipan to work, it mixes together with the sugar to ensure the marzipan sticks together. My guess is with cashews you’ll get even more oil. Good luck 🙂

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  • December 18, 2016 at 10:26 am
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    Like an idiot I didn’t print the recipe – largely cos its mixed up with the photos as a step by step. So, what did I do – stick in all the water at once! Slop! Now, I’ve doubled the quantity and its drying out for a couple of days in the fridge!

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    • December 18, 2016 at 7:27 pm
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      Oh no! I hope it turns out okay! For next time, you can use the “In A Nutshell” section at the end – no photos included and the amounts are worked into the text. 🙂

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  • December 23, 2016 at 5:38 am
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    Thank you for the eggless recipe! I’m going to use this recipe to use up all that almond pulp from making homemade almond milk. Yeah, it’s speckled, I’ll deal with it. Besides, in this case, I’m going to make pinecones colored dark brown with coco to decorate a Yule log cake. So glad I found an easy recipe.

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  • December 31, 2016 at 8:30 pm
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    First part of your recipe says 300 grams of almond meal to 200 powdered sugar but the “In a Nut Shell” says 250 grams almond meal to 250 grams powdered sugar.
    Is this a typo?

    Confused and on my 3rd try at homemade Marzipan. All the rest were costly and almond/sugar would not come together no matter how much corn syrup I added.
    You use neither corn syrup or egg white…Interesting.

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    • January 1, 2017 at 12:34 pm
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      Carol, I’ll look into the discrepancy. In general the higher almond to sugar ratio, the better the marzipan is considered. I would not go lower than 1:1. Good luck with this one!

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  • January 1, 2017 at 3:19 pm
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    Thank you for the quick reply. I’ll go with the 300 almond to 200 sugar and see how she goes.
    Why does nearly every recipe call for raw egg or corn syrup? I’m assuming these are binders.

    Oh well, will try again once I get some more Almond meal/flour.

    Have a safe, healthy, and happy New Year.

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    • January 2, 2017 at 8:45 pm
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      Thank you, you too! (Yes, I think they are used to make it all stick together – but I find that the powdered sugar along with the natural almond oils and added liquids in the recipe make for a sticky enough substitute). 🙂

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  • March 16, 2017 at 9:33 am
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    500 gms ground cashew nuts
    2/3 cups x 2 ground sugar
    4 tbsp water
    1-1/2 tbsp lime juice
    1/2 tsp almond essence
    1 tbsp brandy

    Dissolve sugar on low heat in water & lime juice.
    Then boil on med/high for 3 minutes (115 deg. C)
    Allow bubbles to subside & pour slowly (single thread) into the ground cashew powder whilst stirring
    with a fork. Used gloved hands when unable to mix further with fork, and knead into a ball.
    Cover with plastic wrap & allow to cool.
    When fully cooled knead in the brandy and almond essence.
    Wrap and refrigerate or use/shape immediately.
    ———————————-

    After a couple of days in the fridge, I brought it out and when kneading, noticed considerable release of oil. I think I’ll grind the cashews with some sugar next time. Taste-wise – excellent, matter-of-fact I like it better than almonds.

    I got the recipe (made with almonds ) off the net (I do not remember the site so am unable to credit the author [sorry]).

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