Almond paste
Table of Contents
Homemade marzipan ( Almond Paste )
If you’re looking for an egg-free marzipan, this recipe is perfect. This almond paste is made with a simple syrup, which makes it very pliable and easy to work with. This version was highly requested after I shared my recipe for the classic French strawberry fraisier cake. It takes a little more time to prepare, but it keeps much longer than traditional marzipan made with egg whites. You can make it ahead of time and use it over several weeks for desserts and confections.
Marzipan is widely used in confectionery. It’s traditionally made from whole blanched almonds that are finely ground, though almond flour can also be used. Using blanched almonds enhances the almond flavor and results in a richer taste. The mixture is then combined with a cooked sugar syrup to create a smooth, uniform marzipan.
Marzipan is perfect for making candied fruits, covering layer cakes instead of sugar paste, or shaping decorative flowers for tiered cakes, like for weddings. During the Christmas season, it’s also great for filling homemade chocolates or topping cookies.
I usually reach for egg white-based marzipan when I’m in a hurry, hadn’t planned to use it in a recipe, or need it right away. It’s quick to make with almond flour. But for candied fruits or filling dates, I like to take the time to make the egg-free version, which keeps much longer and can be prepared ahead of time.
Marzipan is also very popular in Moroccan and Algerian pastries, used for traditional treats like gazelle horns “kaab el ghazal” , briouates, and many other sweet delicacies.
homemade marzipan
Tips for Making Perfect Homemade Almond Paste
Use Raw Almonds
It’s best to use whole blanched almonds, as they give a more intense almond flavor compared to almond flour. If you only have unblanched almonds, you can remove the skins after soaking them in boiling water for a few minutes.
Blanch the almonds the day before: peel the almonds, rinse them, and let them dry completely at room temperature. This helps you get a finer texture when grinding them.
You can also use almond flour instead of blanched almonds. Lightly toast it in the oven at 140°C (280°F) for about 10 minutes without letting it brown. This step enhances the almond flavor. Then mix the flour with some powdered sugar to make it even finer.
Grind the almonds properly
Grind the almonds (or toasted almond flour) in two steps to get a smooth, fine texture. Start by grinding the raw almonds alone or with a little powdered sugar to create a uniform texture. Then add the rest of the powdered sugar and continue grinding until you get a smooth, pliable dough.
Flavoring and coloring the marzipan
To add flavor, mix in a few drops of almond extract to enhance the almond taste. You can also use vanilla sugar, but almond extract is the most traditional choice for classic marzipan.
For coloring, use gel food coloring, which is easier to incorporate without changing the texture.
The recipe on video
Ingredients:
Note: You’ll find the printable recipe card at the end of the article,
- 500 g whole blanched almonds (1.1 lb) or almonds with skins, which I’ll show you how to peel
- 400 g powdered sugar (14 oz)
- 100 g granulated sugar (3.5 oz)
- 50 ml water (1.7 fl oz )
- 2 packets vanilla sugar or a few drops of almond extract
- Gel food coloring – optional
How to make homemade marzipan
1. The day before, soak the whole raw almonds in hot water and bring to a boil. As soon as the skins start to loosen easily, remove from the heat.
2. Drain the almonds in a colander and run them under cold water to cool slightly. Peel the almonds, rinse them, and let them drain overnight if possible. They should be completely dry.
3. Once the almonds are dry, prepare the syrup by combining the water, granulated sugar, and vanilla sugar (or almond extract) in a saucepan.
4. Bring the mixture to a boil, and as soon as the sugar is completely dissolved with no grains remaining, remove from the heat and let it cool.
5. Pulse the almonds for the first time with a little powdered sugar. Do this in batches if you don’t have a food processor or Thermomix.
6. Once all the almonds are ground, mix them thoroughly with the remaining powdered sugar in a mixing bowl. Pulse a second time until you get a smooth, uniform dough.
7. Place the dough in a mixing bowl.
how to make homemade marzipan
8. Strain the syrup, then add it to the almond paste in two or three portions, mixing well after each addition.
9. Knead the almond paste well on a clean surface until you get a smooth, pliable paste that won’t tear if you want to roll it out.
10. If you want to color the paste, divide it into portions. Add the coloring gradually, kneading well as you go. If using powdered food coloring, mix it with 1 teaspoon of syrup before incorporating it into the almond paste, then knead thoroughly.
11. Once the almond paste is smooth and uniform, shape it into rolls and wrap them tightly in plastic wrap.
12. Place the rolls in Ziploc bags and store the almond paste in the refrigerator for up to a month.
marzipan
This Marzipan will serve you well in pastry, perfect for filling or decorating cakes such as in french fraisier cake or German stollen.
How to store homemade marzipan?
Egg-free marzipan keeps very well in the refrigerator. Wrap the rolls tightly with plastic wrap, ensuring the wrap is snug around the almond paste.
Then place them in freezer bags. It’s crucial that no air comes into contact with the almond paste, as it will dry out. You can store it this way for up to a month in the refrigerator.
Check its pliability from time to time.
Homemade marzipan ( Almond Paste )
INGREDIENTS
- 500 g whole raw almonds or almond flour
- 400 g powdered sugar
- 100 g granulated sugar
- 50 ml water
- 2 packets vanilla sugar
- Gel food coloring of choice
PREPARATION
- . The day before, soak the whole raw almonds in hot water and bring to a boil. As soon as the skins start to loosen easily, remove from the heat.
- Drain the almonds in a colander and run them under cold water to cool slightly. Peel the almonds, rinse them, and let them drain overnight if possible. They should be completely dry.
- Once the almonds are dry, prepare the syrup by combining the water, granulated sugar, and vanilla sugar (or almond extract) in a saucepan.
- Bring the mixture to a boil, and as soon as the sugar is completely dissolved with no grains remaining, remove from the heat and let it cool.
- Pulse the almonds for the first time with a little powdered sugar. Do this in batches if you don’t have a food processor or Thermomix.
- Once all the almonds are ground, mix them thoroughly with the remaining powdered sugar in a mixing bowl. Pulse a second time until you get a smooth, uniform dough.
- Place the dough in a mixing bowl.
- Strain the syrup, then add it to the almond paste in two or three portions, mixing well after each addition.
- Knead the almond paste well on a clean surface until you get a smooth, pliable paste that won’t tear if you want to roll it out.
- If you want to color the paste, divide it into portions. Add the coloring gradually, kneading well as you go. If using powdered food coloring, mix it with 1 teaspoon of syrup before incorporating it into the almond paste, then knead thoroughly.
- Once the almond paste is smooth and uniform, shape it into rolls and wrap them tightly in plastic wrap.
- Place the rolls in Ziploc bags and store the almond paste in the refrigerator for up to a month.
- This Marzipan will serve you well in pastry, perfect for filling or decorating cakes such as in french fraisier cake or German stollen.
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