Marzipan is something that you need to try! It’s not limited to the top of a Christmas cake or sculpted into the shape of fruit. It tastes great in a variety of baked goods, like stollen, and a Battenberg cake. It’s the secret ingredient in the topping for this cranberry-orange crumble pie. It even tastes wonderful plain or dipped in chocolate. Best of all, marzipan is quick and easy to make. All it takes is almond flour, icing sugar, almond extract, vanilla extract, and an egg white. Mix, chill, and enjoy!
Here’s some fun facts about marzipan that you may not have known.
- The traditional ratio of almond flour to sugar is 2:1.
- A German town called Lubeck makes the world’s best marzipan.
- Marzipan can be used in frangipane filling.
Make your own marzipan for baked goods or just snacking. It’s addictive!
- 3 cups finely ground blanched almond flour (255g)
- 1 1/2 cups icing sugar (195g)
- 2 tsp. almond extract
- 1 tsp. vanilla extract or rose water
- 1 egg white or 2 Tbsp. corn syrup
- Sift the icing sugar and almond flour together into a large bowl. Discard any large pieces of almond and bits of almond skin.
- Add the almond extract, vanilla extract, and a little bit of egg white and stir to combine. If the dough is dry, add some more egg white, just a little bit at a time. The marzipan should have a consistency like Play-Doh and should not be sticky. If you do happen to add too much egg, add some more icing sugar and ground almonds.
- Wrap tightly in plastic wrap and let it firm up in the fridge for about 30 minutes before using.
This recipe does not make a pure white marzipan, due to the pale yellow of the almond flour and egg white and the brown of the vanilla extract. Omitting the vanilla and replacing it with Rose Water plus, substituting clear corn syrup for the egg white would result in a whiter marzipan.