Advertisement

Homemade Marzipan

101

  • Makes1 2/3 cup
Homemade Marzipan

Homemade marzipan recipe Photo by Roberto Caruso

Chatelaine Triple Tested

Add some Old World sophistication to your desserts with this sweet and nutty European confection.

Ingredients

  • 2 1/2 cups ground almonds

  • 1 cup icing sugar

  • 1/8 tsp salt

  • 2 tsp almond extract

  • 1/3 cup white corn syrup

Instructions

  • WHIRL almonds with icing sugar and salt in a food processor. Continue whirling, gradually adding almond extract and corn syrup through the spout, until mixture starts to come away from sides of bowl. Scrape marzipan onto a clean counter and form into a log about 8 in. long. Wrap in plastic wrap or waxed paper. Will keep well refrigerated in covered container up to a month.

How to use it

Marzipan cookies: Stir 1/3 cup room-temperature unsalted butter with 1/2 cup crumbled homemade marzipan, 2 tbsp brown sugar, 1 egg, and 1/2 tsp of vanilla in a bowl until blended. Stir 1 cup all-purpose flour with 1/2 tsp baking powder and 1/4 tsp salt in another bowl. Combine butter mixture with flour mixture. Form dough into 1-in. balls and arrange on a baking sheet. Brush tops with a beaten egg white. Press sliced skin-on almonds into tops. Bake at 350F until crisp around the edges, about 10 min.

Chocolate-marzipan cigarillos: Roll 3 tbsp chocolate marzipan into a 1/4-in.-thick rope. Brush a half sheet of phyllo pastry with melted butter. Lay marzipan rope at bottom of sheet and roll up tightly. Cut into 3 portions. Brush with more melted butter and bake at 375F until golden, about 8 min.

Pistachio-stuffed dates: Stuff pitted Medjool dates with about 1 tsp each of pistachio marzipan. Cover with plastic wrap until ready to serve. Serve with cocktails or as dessert.

Three variations

Chocolate marzipan: Replace 1/2 cup of icing sugar with 1/2 cup cocoa powder. Continue with recipe.

Coconut Marzipan: Instead of ground almonds, use 2 cups unsweetened coconut. Omit almond extract. Continue with recipe. Try in our Chocolate-Coconut Marzipan Bites.

Pistachio Marzipan: Instead of ground almonds, use 1 3/4 cups unsalted pistachios. Instead of almond extract, use 1/2 tsp orange flower water or rose water. Reduce corn syrup to 5 tbsp. Continue with recipe.

Nutrition (per tbsp)

Calories 81, Protein 2g, Carbohydrates 9g, Fat 5g, Fibre 1g, Sodium 16mg.

Homemade marzipan takes our Decadent Fruitcake recipe to the next level.

The Editorial Team of Chatelaine magazine.

Advertisement
Advertisement