Marzipan

Ingredients

• 184 g (2 cups)sliced almonds
• 180 g (1½ cups)icing sugar
• 5 ml (1 tsp)almond extract
• 15 ml (3 tsp)water
• 5 ml (1 tsp), or 5 ml more waterrose water

Instructions

1. 1

   Grind almonds

   Put the sliced almonds in a food processor and process until finely ground.

2. 2

   Add sugar

   Add the icing sugar and almond extract, then mix until combined.

3. 3

   Add moisture

   Add the water 1 teaspoon at a time until the mixture comes together as a crumbly dough. If using rose water, add it and mix until incorporated.

4. 4

   Shape the marzipan

   Turn the mixture onto a surface lightly sprinkled with icing sugar. Press the crumbs together by hand and shape into a log. If it seems too dry, add water a teaspoon at a time.

5. 5

   Wrap and store

   Wrap the marzipan in cling film and keep it in a cool, dark place until needed.

What is marzipan?

Marzipan is a pliable almond-and-sugar confection used in German baking and sweet-making. Its exact origins are debated, but it has a long history across European confectionery traditions.

This version uses a food processor for a fast homemade paste. Almond extract boosts the flavour, while a small amount of water helps the ground almonds and sugar hold together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1986 calories, 46g protein, 220g carbs, 113g fat.

Most of the carbohydrates come from the icing sugar, while the almonds contribute much of the fat and protein. Pair a small piece with fruit or serve it as part of a meal or snack that also includes a source of protein.

Choose and grind the almonds

Sliced almonds: these process readily into fine pieces, which helps give the marzipan a smooth, even texture.

Grinding: stop when the almonds are finely ground. Avoid processing for too long, as the nuts can begin to release oil and turn into a paste.

Add liquid gradually

Water: add it a teaspoon at a time rather than all at once. The mixture should clump when pressed, but still look crumbly before shaping.

Rose water: use it for a floral note, or replace it with the stated extra water for a simpler almond flavour.

Press it into shape

Crumbs: tip the mixture onto a lightly sugared surface and squeeze it together with your hands. This brings the dough together without needing to knead it extensively.

Dryness: if the log cracks apart or will not hold, add a little water and press again. Work in small amounts so the marzipan does not become sticky.

How to tell it is ready

Texture: the finished marzipan should hold its shape when pressed and feel pliable, rather than wet or powdery.

Timing: the recipe takes about 5 minutes, but the exact amount of water needed can vary. Use the dough’s texture as your guide.

Ways to use marzipan

Baking: shape or crumble it into biscuits, or use it as a filling or decoration for cakes and other sweets.

Serving: a small piece pairs well with coffee or tea. For a more balanced plate, serve it alongside fresh fruit rather than eating it on its own.

Recipe notes & tips

• Check the almonds are finely ground before adding the sugar.
• Add water a teaspoon at a time so the dough does not become too wet.
• Dust the work surface lightly; too much icing sugar can dry out the outside.
• If the mixture crumbles while shaping, add a small splash of water and press again.
• Use rose water only if you want its floral flavour.

Variations

• Skip the rose water: use the suggested extra water for a straightforward almond flavour.
• Add citrus: mix in a little finely grated lemon zest for a fresh note.
• Shape small sweets: roll the marzipan into bite-sized pieces for serving.
• Use as a filling: press a layer into biscuits or cake before baking or assembling.
• Dip in chocolate: coat shaped pieces in melted chocolate and let them set.

Common mistakes to avoid

• Over-processing the almonds: stop once they are finely ground so they do not turn oily.
• Adding water too quickly: add it by the teaspoon to avoid a sticky mixture.
• Using too much bench sugar: sprinkle on only a little, or the surface can become dry.
• Skipping the texture check: press a crumb between your fingers and add a little water if it will not hold.
• Wrapping loosely: cover the log closely so its surface does not dry out.

How to store

Wrap the marzipan closely in cling film and keep it in a cool, dark place as directed in the method. For longer storage, refrigerate it in an airtight container; let it soften slightly at room temperature before shaping or using. It does not need reheating.

Frequently asked questions