Easy Marzipan Recipe

The best homemade marzipan recipe comes together in 10 minutes with only 4 ingredients! This recipe is very cheap to make and has less sugar than store bought. Traditional recipes use egg whites, but this vegan marzipan recipe uses corn syrup as a binder instead

Course Dessert

Cuisine French

Prep Time 10

Total Time 10

Servings ounces

Calories 65kcal

Author Elizabeth Marek

Equipment

1 Food processor

Ingredients

5 ounces fine almond flour
6 ounces powdered sugar
1 teaspoon almond extract or vanilla or rose water
3 ounces corn syrup
1 Tablespoon butter (optional for kneading)

US Customary - Metric

Instructions

Making Almond Flour

Use blanched almonds without the skin so that your flour is nice and pale.
Grind your almonds in a food processor by pulsing in bursts.
Sift your almonds through a strainer to remove any large bits of almond.
Return the larger pieces to the food processor to grind up again.
Repeat the process until you have enough finely ground almond flour.

Making Marzipan

Place the almond flour and powdered sugar in the bowl of your stand mixer with the paddle attachment and mix until combined. You can also mix this by hand with a spatula.
Add the corn syrup and extract and mix on low for about 1 minute until the dough starts sticking together. If it comes together when you squeeze it with your hand, it’s done mixing. If your marzipan seems dry, add another teaspoon of corn syrup and keep blending.
Place the butter on top of the marzipan and knead it together on the counter. The butter is optional but it will help make your marzipan smooth.
Wrap the marzipan in plastic wrap and seal it in a Ziploc bag. Refrigerate for at least an hour before forming it into shapes. Fresh marzipan keeps in the fridge for 6 weeks or freeze for 6 months or more.

Nutrition