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This recipe was originally published on August 23, 2017.
Homemade marzipan is something that you need to try. If you’ve only had pre-made versions, you’re missing out on the beauty of freshly made marzipan. It only takes a few ingredients to mix up this easy marzipan, and soon you’ll be ready to make all your favorite holiday desserts!
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What is marzipan?
Marzipan is an almond-flavored dough with a smooth texture. It is typically enjoyed on its own as a candy, as a decoration on cakes, or as a hidden filling in Christmas breads like stollen.
Where does marzipan come from?
Marzipan most likely originated in Italy, but its exact history is under debate. Hungary, Italy, and Spain all lay claims to the origin of marzipan. Regardless of its origin, marzipan is popular throughout the world, with famous manufacturers in Italy, Germany, and France.
Can you eat marzipan?
Yes, marzipan is definitely edible! If you like almond-flavored desserts, then you’ll enjoy marzipan. If you have only had store-bought marzipan that’s been sitting around for a while, I’d definitely recommend making your own marzipan and give it a taste. It’s much better than the pre-made stuff!
What does marzipan taste like?
Marzipan has a sweet, almond flavor, since almonds are its principal ingredient. It has a smooth, doughy texture and pleasant taste. You’ll definitely enjoy marzipan if you like almond-flavored treats.
Is fondant and marzipan the same thing?
Nope, fondant and marzipan are quite different. Fondant is actually a type of icing, while marzipan is made from ground almonds, sugar, and egg white. You can substitute marzipan for fondant in many cake recipes, as it seals moisture within the cake and can be easily sculpted like fondant.
What is the difference between frangipane and marzipan?
Although frangipane and marzipan have similar ingredients, they have very different textures and uses. Frangipane is basically an almond cake, and is commonly used as a filling for tarts and pastries, like Bakewell tart and French galette du rois. Marzipan has a play-dough like texture and is usually used to cover cakes or to sculpt into candies.
What do you use marzipan for?
Marzipan can be used in a wide variety of desserts and candies. It is best known when dyed and made into fruit shapes. Marzipan can be used as a substitute for fondant or to cover a Christmas cake, and it can also be made into truffles, cookies, or German stollen.
How do I fix dry marzipan?
Gradually add additional egg white or corn syrup to moisten it and knead well on a surface lightly dusted with icing sugar.
How do you store marzipan?
Wrap the marzipan tightly in plastic wrap and seal it inside of an airtight container. Store in a cool, dry place for up to 6 months, or freeze for up to 6 months. If you live in a hot climate, feel free to refrigerate the marzipan for up to 1 week.
It’s important to keep the marzipan in a dark place to prevent the oils in the almond flour from going rancid. Also, the high amount of sugar in the marzipan will keep the egg white from growing bacteria. If you’re concerned about raw egg, use corn syrup or meringue powder instead.
Can you freeze marzipan?
Yes, you can freeze marzipan; just make sure that it is well wrapped in plastic wrap, then a layer of aluminum foil. You can also seal the marzipan inside of a zip-top freezer bag or airtight container for additional protection. Freeze for up to 6 months.
Defrost frozen marzipan by removing it from its wrappings and letting it sit at room temperature until soft and workable.
How to Make Marzipan
Gather the ingredients for the marzipan. You’ll need finely ground blanched almond flour, icing sugar, almond extract, vanilla extract, and egg white. Substitute corn syrup for the egg white if you prefer.
Sift the almond flour and icing sugar into a mixing bowl. Discard any large bits of almond left in the sieve.
Add the almond and vanilla extracts and the egg white (or corn syrup if using). Mix to form a dough. If it’s dry and crumbly, add extra egg white or corn sryup; if it’s too sticky, add extra sifted icing sugar.
Knead the marzipan until smooth. Make sure to dust the work surface with sifted icing sugar to keep the marzipan from sticking.
Wrap the marzipan in plastic wrap and chill it for 30 minutes to make it less sticky, then mold into shapes or use for decorating cakes.
- Use superfine, blanched almond flour. Coarse almond flour will make for an poor texture, and non-blanched flour will add unattractive pieces of almond skin to the marzipan.
- Sift the almond flour and icing sugar together. Not only does this step remove any lumps from the sugar, but it also removes any larger pieces of almond.
- Want egg-free marzipan? Use meringue powder or clear corn syrup instead of the raw egg white.
- Is your marzipan too dry? Gradually add extra egg white or corn syrup until the marzipan is no longer dry.
- Is your marzipan too sticky? Knead in some additional sifted icing sugar or a little extra almond flour.
- Want pure white marzipan? Leave out the vanilla and use meringue powder. You can also add some white food coloring to brighten up the color.
- Make marzipan ahead of time. Refrigerate for up to 1 week, keep tightly sealed in a cool, dark place for 6 months, or freeze for 6 months.
Our Go-To Kitchen Tools for Making Marzipan
- Digital Kitchen Scale: this easy-to-use scale saves you dishes and measures ingredients accurately.
- Set of 4 Sieves: these mesh stainless steel sieves make it quick and easy to sift ingredients.
- Blanched Almond Flour: we’ve used this brand of almond flour for marzipan with great results.
- Large Cutting Board: this is a great-sized board for kneading marzipan and rolling it out.
- Glad Plastic Wrap: this sturdy plastic wrap will keep your marzipan from drying out or cracking.
Use your homemade marzipan in these delicious Christmas recipes.
- Stollen: this German Christmas bread has a succulent layer of marzipan in the middle.
- Christmas Fruitcake: this moist dark fruitcake is hundreds of times better than any US storebought version.
- Mincemeat Tarts: these little fruit tarts can be topped with a layer of marzipan instead of pastry.
The pleasure of a 5-star review for this marzipan recipe would be greatly appreciated.Print
This easy marzipan recipe takes just 5 ingredients and can be made without egg! Use this traditional Christmas treat to decorate cakes, to sculpt into fruit-shaped candies, or to simply enjoy on its own.
- 3 cups finely ground blanched almond flour (260g)
- 1 1/2 cups icing sugar (180g)
- 2 teaspoons almond extract (10 ml)
- 1 teaspoon vanilla extract or rosewater, optional (5 ml)
- 1 egg white or 2 tablespoons clear corn syrup (30 ml)
- Sift the icing sugar and almond flour together into a large bowl. Discard any large pieces of almond left in the sieve, as they will make the marzipan coarse.
- Add the almond extract, vanilla extract, and a little bit of egg white (or corn syrup, if using) and stir to combine. If the dough is dry, add some more egg white, just a little bit at a time. The marzipan should have a consistency like Play-Doh and should not be sticky. If you do happen to add too much egg, add some more icing sugar and ground almonds.
- Wrap tightly in plastic wrap and let it firm up in the fridge for about 30 minutes before using.
- Make this recipe perfectly the first time. Check out the step-by-step photos and pro tips before the recipe card.
- The pleasure of a 5-star review for this marzipan recipe would be greatly appreciated.
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- Category: Dessert
- Method: Mixed
- Cuisine: Italian
Keywords: traditional marzipan recipe, recipes with almond flour, marzipan candy