How to make marzipan

Easy homemade marzipan that is so much better than anything you can buy

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Prep Time 15

Course Tea & Cake

Cuisine German

Servings 1 kg

Ingredients

250 g icing sugar
250 g caster sugar
500 g ground almonds
15 g sherry or rum
1/2 tsp almond extract
15 g lemon juice
100 g eggs beaten

Instructions

Put all the dry ingredients into a food processor and whiz to combine.
Add the sherry or rum, almond extract and lemon juice and whiz briefly again.
Add the eggs and whiz until the mixture comes together. It will be quite soft but it shouldn’t be runny.
Turn the marzipan out onto the work surface dust liberally with icing sugar and knead briefly into a smooth ball.
It can be used immediately or wrap tightly in cling film and store in the fridge for up to 2 weeks or it can be frozen.

Notes

Can you freeze marzipan?

Yes. Wrap it tightly in clingfilm then put it into a freezer bag, label it and freeze. When you are ready to use it, defrost fully and use as normal.

How long does homemade marzipan keep?

It will keep in the fridge for up to 6 weeks. If using it to cover a cake, the marzipan must be allowed to fully dry on the cake for 2-3 days before applying the sugarpaste. Dry marzipan kept it in a cool dry place should be fine for 2-3 months.

Can you make marzipan with nuts other than almonds?

Yes you can although some nuts have a higher oil content than almonds e.g. walnuts, so the end paste might be more oily or greasy than a paste made with just almonds. Substitute the grounds almonds for any other ground nut in equal quantity.

Keyword easy homemade marzipan, marzipan