Use very fine almonds: Whether grinding blanched almonds yourself or using almond flour, the finer the texture, the smoother your almond paste will be.
Don’t over-process: Stop blending as soon as the mixture comes together. Over-mixing can release oils and turn your marzipan into almond butter.
Adjust the texture: If the marzipan feels dry or crumbly, knead in a few drops of water or light corn syrup. If it’s too sticky, dust lightly with powdered sugar.
Egg-free option: Corn syrup or honey works well as a binder if you prefer not to use egg whites. The texture will be slightly softer but still easy to shape.
Flavor carefully: Almond extract is potent. A little goes a long way, so add it sparingly to avoid overpowering the natural almond flavor.
Coloring marzipan: Use gel or paste food coloring for best results. Knead in small amounts until the color is evenly distributed.
Ingredients
Equipment
Instructions
- Grind almondsAdd the blanched almonds to a food processor and pulse until they’re very finely ground, pausing to scrape down the sides as needed. You’re aiming for a fine, sandy texture, stop before it turns into almond butter. Alternatively, you can use fine almond flour and save time.
- Add dry ingredientsAdd the powdered sugar and salt. Pulse again until evenly combined.
- Bring togetherSlowly add the egg white, followed by the almond extract. Process until the mixture forms a soft, smooth paste.
- Shape and restTurn the Marzipan out onto parchment paper. Knead briefly by hand, then shape into a log or block. Wrap tightly.