Description
This Homemade Marzipan recipe offers a simple and quick way to create the classic almond-based sweet dough using blanched almond flour, powdered sugar or erythritol, and flavorings like almond extract and rose water. Perfect for shaping into decorations or enjoying on its own, this no-cook treat is versatile and naturally gluten-free.
Ingredients
Scale
Marzipan Dough
- ¾ cup + 1 tbsp (90 g) blanched almond flour
- 9 tbsp (70 g) powdered sugar or powdered erythritol
- 1 ½ tbsp (20 ml) water or a liquid sweetener (such as agave syrup, light corn syrup, or rice malt syrup)
- ¼ to ½ tsp almond extract (optional but highly recommended)
- ½ tsp rose water, food grade (optional)
Instructions
- Prepare the dry ingredients: Measure and add the blanched almond flour and powdered sugar (or powdered erythritol) into a food processor. If using erythritol, pulse it in a coffee or spice grinder first to achieve a fine powder.
- Combine wet ingredients: Add the water or your choice of liquid sweetener along with almond extract and rose water if using to the dry ingredients in the food processor.
- Form the dough ball: Pulse a few times until the mixture starts to come together and forms a ball. Adjust by adding a tiny amount more water or syrup if the dough is too dry, or add more almond flour if too sticky, to achieve a thick, pliable dough.
- Knead the marzipan: Remove the dough ball from the processor and knead on a clean surface for about 30 seconds to ensure even texture and cohesiveness.
- Shape and store: Form the dough into a log shape, wrap it tightly with cling wrap, and refrigerate. The marzipan will firm up slightly and can be used for shaping or decorating as desired.
- Storage guidance: If made with agave or corn syrup, marzipan can be stored in the refrigerator for 2-3 weeks or frozen for up to 3 months. When made with water, consume within 10 days for freshness.
Notes
- Almond flour substitute: You can substitute the almond flour with 90 grams of whole almonds. Soak in boiling water until lukewarm, then peel off skins. Dry well and process. Use less water when making the dough as whole almonds retain more moisture.
- Powdered sweetener tip: Ensure powdered sugar is vegan if needed, or use erythritol for a sugar-free alternative.
- Sweetener options: Liquid sweeteners such as agave, light corn syrup, or rice malt syrup enhance sweetness beyond water and help with texture.
- Batch size: The recipe yields approximately 185 grams (6.5 oz) of marzipan. You may double the amounts for a larger batch.
- Nutrition note: Nutrition facts provided are based on a quarter of the recipe made with powdered sugar.
Nutrition
- Serving Size: Approximately 46 grams (1/4 of batch)
- Calories: 220
- Sugar: 10 g
- Sodium: 0 mg
- Fat: 18 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 16.6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
