Marzipan: 156B

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 Marzipan: 157B

Quick, easy recipe and excellent!

Makes about 12 ounces.

  • 1-1/2 c. Very finely ground balanced almond flour
  • 1-1/2 c. Confectioners’ sugar
  • 2 tsp. Pure almond extract
  • 1 tsp. Rose water 
  • 1 egg white
  1. Place almond flour and confectioners’ sugar in a food processor and pulse until combined and any lumps are broken up.
  2. Add the almond extract and rose water and pulse to combine.
  3. Add the egg white and process until a thick dough is formed.  If the mass is still too wet and sticky, add more sugar and ground almonds.  Keep in mind that it will become firmer after it’s been refrigerated.
  4. Turn the almond marzipan out onto a work surface and knead it a few times.
  5. Form it into a log, wrap it up in plastic wrap and refrigerate.
  6. Will keep for at least a month in the refrigerator or up to 6 months in the freezer.  
  7. Bring to room temperature before using in any recipe.
FYI: Marzipan vs. Almond Paste: Almond paste is softer and is used in baked goods.  Marzipan is firmer and is used in making candies or as fondant for cakes.  Marzipan also uses rose water. 

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