Alma Bax 
Over the years, I have come across many marzipan recipes. Some are pretty easy and some are not. I have found that the easiest marzipan recipes are the ones that are simple to make.
I love marzipan, I find it fascinating to make and even more fascinating to eat. It’s one of those things that you are either definite about or you’re not. For me, having grown up in a household where my father is a marzipan-lover of some repute, I’ve always been a firm believer. Growing up, I’d often watch my dad make marzipan, and I was always fascinated. But, what I’d never really done was actually make my own until a couple of years ago. My thought was that it would be a good experience to try something new, and I was right. It’s an easy process, once you know how. I decided that I wanted to make marzipan
Make your own marzipan at home! This is a super easy recipe that will take you about 30 minutes once you have the marzipan base. The finished marzipan tastes great and can be used to make various types of christmas treats. It can also be made into different shapes and colors to decorate christmas trees etc. It is very easy to make and tastes so much better than store bought marzipan.
Our Simple Marzipan Recipe Is… Actually Quite Simple!
Feeling frightened by the prospect of making delicious marzipan? Don’t worry, our simple marzipan recipe is really very simple.
When it comes to Christmas pastries and sweets, this traditional seasonal taste is frequently a must-have!
Made with just three ingredients — ground almonds, powdered sugar, and a liquid – it may be used in holiday baking, cake decorating, or enjoyed on its own.
We have a delicious recipe for German Marzipan Potatoes – a charming little treat that highlights the sweet, nutty flavor of marzipan!
Marzipan slices – simple to bake with or enjoy on their own!
Surprisingly, the origins of marzipan remain a matter of debate. Historians believe that it traveled from China to Europe through the Middle East. Once in Europe, however, there are two major hypotheses.
Some believe that it originated in Eastern Europe, and that bakers in medieval Lubeck, Germany, used almonds instead of wheat when flour was scarce.
As a consequence, Lubeck has a long tradition of producing high-quality marzipan with a high concentration of almonds to sugar ratio.
Another theory claims that marzipan was introduced into Spain through trading routes. It is consumed all year in Toldeo.
What is apparent today is that marzipan is enjoyed in a variety of ways across Europe. Tallinn, Estonia, has a marzipan-making history, and “marzipan pigs” are popular throughout Scandinavia.
Marzipan sweets are given as presents from Sinterklaas in the Netherlands. Marzipan is used to line fruitcakes in the UK, whereas Mozartkugeln (marzipan coated in dark chocolate) are a popular Austrian delicacy.
Marzipan has a unique flavor.
Many people believe that marzipan is a wonderful delicacy that can be eaten all year, but especially around the holidays.
Some individuals, however, have a severe aversion to marzipan. This is due to the fact that marzipan is often employed in desserts as a decorative object rather than as an edible component.
Furthermore, some mass-produced marzipans seen on desserts include colors or preservatives that give the product a “false” flavor. This might have occurred if you sampled a marzipan flower off a cake and said to yourself, “That’s disgusting.” That is not how real, fresh marzipan tastes.
Because our marzipan is composed entirely of crushed almonds and sugar, it is much more delicious than store-bought marzipan. Our marzipan recipe is also free of eggs, making it a vegan marzipan recipe.
You can buy marzipan that has been prepared using eggs, but it makes the process a bit more difficult and necessitates greater caution when it comes to preservation.
Step-by-Step Instructions for Making Easy Marzipan
If you want to try your hand at this simple marzipan recipe, look for the recipe card at the bottom of the page.
And if you want to see the process pictures for how we created ours, you can see them below and follow along!
To begin, place your ground almonds in a mixing dish.
We use finely ground almonds (not really almond flour) in this recipe, so keep that in mind if you make it. We haven’t tested it yet with almond flour, but it should work.
To begin, place your ground almonds in a mixing dish. Read the remark part of the recipe card below if you wish to create your own ground almonds!
In a mixing dish, sift the powdered sugar.
Sift the powdered sugar into the basin after that. You may prevent big sugar lumps in the basin by sifting the powdered sugar.
Pour in a little amount of liquid at a time.
Start kneading the dough with your hands or in a food processor after adding a little liquid.
Marzipan is traditionally made using rose water. We are aware, however, that it may be difficult to locate. If you don’t have it on hand or can’t buy it online, you may use regular water, orange syrup, orange liquor, or even amaretto as a liquid.
If we don’t have rose water, we typically use regular water and a dash of amaretto to create marzipan.
After you’ve kneaded the dough with enough liquid, it should look like this.
Continue kneading the dough and adding liquid until you can form a ball without it falling apart. This is typically little over 2 teaspoons of liquid in our situation.
Depending on how dry your ground almonds are, you may need to add a little extra water.
Form a thick sausage out of the marzipan.
When your marzipan has reached the desired consistency, roll it into a thick sausage. We enjoy doing this because it makes cutting marzipan pieces when we need them a much easier.
Wrap the marzipan in plastic wrap and keep it in the fridge until you’re ready to use it. It must be used within two weeks.
When cooled, marzipan is simple to slice and ready to use!
Ingredients
- 2 cups almond flour (for making your own ground almonds, see notes)
- a half-cup of powdered sugar
- a couple of teaspoons of liquid (approx., see notes)
Instructions
- Fill a dish or the container of your food processor with ground almonds.
- Sift the powdered sugar over the almonds in the mixing bowl or food processor container.
- One spoonful of liquid should be added. Begin by combining all of the ingredients with your hands or in a food processor. After a few minutes, have a look at the combination. Add a little extra liquid if it’s still crumbly. We typically only need a little more than 2 tablespoons of liquid when preparing marzipan using store-bought ground almonds.
- When your marzipan forms a ball that doesn’t fall apart, it’s done. Make a basic sausage out of it, cover it in cling film, and keep it in the fridge until you’re ready to use it. You may use it to create traditional German Marzipan Potatoes, for example.
Notes
- Use around 1 and 3/4 cups whole almonds with skin if you wish to create your own crushed almonds. Boil the almonds for two minutes in a saucepan of boiling water. By squeezing the almonds with your thumb and index finger, you may remove the peel and drain them. Dry the almonds with a kitchen towel before putting them in your food processor to ground into a fine almond flour. Then proceed to the first stage of the recipe’s instructions.
- Marzipan is traditionally made using rose water, although we understand that this may be difficult to come by. If you don’t have rose water, you may use regular water or other liquids such as orange syrup (if the marzipan will be eaten by children), orange liqueur, or amaretto (if the marzipan will be consumed by adults exclusively). When preparing Marzipan, we prefer to use 1 1/2 teaspoons water and 1/2 tablespoon Amaretto.
- If you’re using store-bought ground almonds, you’ll probably need a little more liquid than if you’re preparing your own. Because you don’t want to add too much liquid, it’s essential to add little quantities of liquid at a time and then knead the dough a little more.
- It’s best to preserve the marzipan in the refrigerator, where it will last for many weeks. This isn’t a must since this recipe doesn’t include eggs, but we still think it’s a good idea.
- This marzipan recipe yields around 12 ounces.
Information about nutrition:
Serving Size: 12 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 191 calories 12 g total fat 1 gram of saturated fat 0g trans fat 11g of unsaturated fat 0 mg cholesterol Sodium: 115 milligrams 19g carbohydrate 3 g of fiber 15 g sugar 5 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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Marzipan is a sweet almond paste that is often used to make sweets like tarts and cakes. It is a very simple recipe to make. You can store it in the fridge for about 2 weeks or in the freezer for up to 6 months. We are going to show you how to make marzipan from scratch. This is the easiest, simplest and easiest to make recipe of all.. Read more about how to make marzipan from almond paste and let us know what you think.
Frequently Asked Questions
What are the ingredients in marzipan?
Marzipan is a confection made from ground almonds, sugar, and sometimes honey or orange flower water.
Is it safe to use raw eggs in marzipan?
It is not safe to use raw eggs in marzipan. The temperature of the egg whites will cause them to cook and become rubbery, which can be a problem for the consistency of the marzipan.
Whats the difference between marzipan and almond paste?
Marzipan is a confectionery made from almond paste.
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Ben Austin 