Description
A smooth and versatile marzipan recipe made from blanched almonds and powdered sugar, perfect for candies, cake decorations, and more.
Ingredients
Scale
- 2 cups blanched almonds
- 2 cups powdered sugar
- 1 large pasteurized egg white or 2 tablespoons light corn syrup
- 1/2 teaspoon almond extract
- Pinch of salt
Instructions
- Pulse almonds in a food processor until very finely ground.
- Add sifted powdered sugar and pulse to combine.
- Add the binder (egg white or corn syrup), almond extract, and salt; process until a soft dough forms.
- Turn out the dough and knead briefly on a lightly sugared surface.
- If the paste is too dry, add liquid 1/4 teaspoon at a time; if too sticky, add 1 tablespoon almond flour or powdered sugar.
Notes
Use blanched, skinless almonds for best results. Brief resting helps the oils redistribute for easier molding.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Food Processor
- Cuisine: International
Nutrition
- Serving Size: 1 ounce (28 grams)
- Calories: 150
- Sugar: 25g
- Sodium: 1mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg