This easy homemade marzipan recipe will convince you that it’s better to make your own — and no eggs for this recipe either!
Almost every country has their own way of making marzipan. This recipe is mostly how it’s done in Germany and Scandinavian countries – from Christmas desserts to day-to-day treats.
DIFFERENCE BETWEEN MARZIPAN AND ALMOND PASTE
Well, both are made of almonds – that’s the only thing they have in common.
- Almond paste is coarser and there are more almonds in the mixture. It’s mainly used for filling for baked goods like pies, tarts or sweet bread.
- Marzipan is sweeter and firmer in texture, because of the higher ratio of sugar than almonds in the mixture. It’s normally molded into shapes (like fruits or animals) or dyed to cover cakes.
If you’re still in doubt, check out my other how-to-post for ‘Homemade Almond Paste’, and see for yourself. 🙂
HOW TO MAKE MARZIPAN – STEP BY STEP
CAN I USE ALMOND MEAL FOR THIS MARZIPAN RECIPE?
Yep. Using almond meal will even save you time, since there is no need for you to blanch and grind the almonds. You would be done in 10 minutes!
IS THERE ANY SUBSTITUTE FOR ROSEWATER?
I know this is a bit tricky because it’s not easy to find. I’ve seen some people replace it with syrup or honey. Full disclosure though, I have not tried that myself.
HELPFUL TIPS WHEN MAKING HOMEMADE MARZIPAN
- Add 7 teaspoons of water first and add the rest of the water one teaspoon at a time (if at all). You need to consider how you are going to use the marzipan, to decide on the texture.
- When molding it into shapes, keep the marzipan covered with a kitchen cloth to avoid drying it.
- For longer storage, wrap it in a plastic and refrigerate for no more than one week.
- Give it a slightly different twist by adding some flavoring (like vanilla) or liquor
IDEAS ON HOW TO USE MARZIPAN
If you are not sure how to use marzipan, give these traditional German Christmas cookies a try! They’re ubiquitous in Frankfurt’s Christmas market, but you can easily make them at home. 🙂
VIDEO ON HOW TO MAKE HOMEMADE MARZIPAN
If you haven’t tried making your own marzipan yet, you’re missing a lot! Give this easy homemade marzipan recipe a try – and don’t worry, no eggs on this recipe! (VIDEO ABOVE)
- 2 cups almond
- 2 & 1/2 cups powdered sugar
- 1 & 1/2 tbsp rosewater
- 8 to 10 tsp water
To start blanching the almonds, boil water on a medium pan.
Add almonds and lower the heat. As soon as the almonds start floating, take pan off the heat and drain water from the almonds.
Rub each almond between your fingers to remove the skin.
Once all the skin has been removed, place almonds in a food processor. Pulse until they’re in powdery form.
Add rosewater and 7 tsp of water. Continue pulsing (processing) and checking the texture of the paste. If it’s too dry, add another tsp of water (and so on), until you get your desired consistency.
Take paste out of the food processor.
You can start using the paste as desired or wrap it with a plastic and refrigerate for later use.
NOTE: This recipe yields around 795 grams of marzipan or 2 & ½ cups. I divided it into 8 to get the calories per 100 grams, exactly the way I see them being sold on supermarket.