20 Oct

I have always bought my marzipan for Christmas in the supermarket, but this year I thought why not have a go? So I did. I looked up a recipe and there are so many different versions. Some use granulated sugar and others use icing sugar, some use egg whites to bind it and others use corn syrup, some add flavorings and others leave it plain and some just put all the ingredients in a food processor and whizz them up where others make a sugar syrup and are checking temperatures and it is a big long process, so as you could imagine, it was quite intimidating so I have pushed the niggling urge to make it, off for a long time but today I am at home because I’m sick and I decided to bite the bullet. I went for an easy version which makes only a small quantity so I could just see how it came out and I was so happy with the finished product. It is absolutely delicious, melt in the mouth and now I will never be able to go back to the rubbish in the supermarket! I urge anybody who has been thinking about making marzipan to have a crack at this and you will be so proud of yourself. I can’t stop smiling now! 😀

Marzipan ( Makes just over 200g)

1 cup ground almonds/almond flour

3/4 cup icing sugar

1/2 egg white


1 cap rum/brandy OR

1tsp orange zest OR

1tsp vanilla extract OR

1/2tsp cinnamon OR

Any flavoring of your choice OR

No flavoring, just let the almond taste shine!


desiccated coconut

finely chopped nuts

cocoa powder

icing sugar

  • You can do this in a food processor or like me, in a big bowl with a wooden spoon.
  • Put the ground almonds and icing sugar in the bowl and stir to combine, add enough of the egg white and flavoring if using, to combine the mixture. Be careful though as it might not look like it is enough but the more you mix it should come together, so go slow.
  • Dust a bit of icing sugar onto the counter and tip out the marzipan, knead until it is a binded dough consistency, about 1min.
  • Use immediately or wrap well in cling film and store in an airtight container for up to 1 week.

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