Almond paste
I’m sharing with you the recipe for egg-free almond paste made with syrup. This recipe was highly requested after I posted the fraisier cake recipe. A subscriber from my youtube channel who lives in Mexico insisted so much that I couldn’t help but make a video for her..
Almond paste, also known as marzipan, is widely used in confectionery. It is made from finely ground blanched whole almonds mixed with simple sugar syrup to achieve a smooth marzipan. It can also be made with very fine almond flour.
homemade marzipan
It is used to make French calissons, candied fruits, cover layer cakes in cake design as a substitute for fondant, create flowers to adorn a wedding cake, and more. At Christmas, it’s used to fill homemade chocolates.
I often use almond paste made with egg whites, but it’s mostly when I want to use almond powder. To make fruit in disguise or fill dates, I prefer to take the time to make marzipan without eggs. The other version can be found in the strawberry recipe, link above.
Almond paste is widely used in Moroccan and Algerian pastry making. It is used to create the famous moroccan gazelle horns, stuffed briouates, makrouts, and many other delicious treats.
Table of Contents
The recipe on video
How to make homemade marzipan?
Making homemade marzipan is child’s play, and homemade almond paste is much tastier than store-bought. You will need whole almonds preferably, which are better than almond flour. If you choose to use almond flour, you can toast it in the oven at 140°C (284°F) for about ten minutes to enhance its flavor. It should not brown.
Then proceed as you would with whole almonds. You’ll need to blanch the almonds, which means removing their brown skin. You should soak them in boiling water for about ten minutes until the skin loosens and can be rubbed off between your fingers. They should be blanched the day before, washed and left to air-dry.
The next day, you’ll simply finely grind them in two stages to obtain almond powder initially. Then, remix them with some powdered sugar to refine the powder. Prepare a syrup with sugar and vanilla sugar to bind the almond flour into a paste.
The resulting marzipan is very soft and pliable.
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.
Preparation steps:
| NB: You’ll find the recipe card with detailed ingredient quantities at the end of the article, which you can print out. Below are the instructions, which you can also view in images. |
1. The day before, soak the almonds in hot water and bring to a boil. Once the skin easily peels off, remove from heat.
Drain and rinse under cold water to cool. Blanch the almonds, wash them, and let them drain overnight, preferably. They need to be completely dry.
2. Place the water, granulated sugar, and vanilla sugar in a saucepan to prepare the syrup.
Bring to a boil, and once the sugar has completely dissolved and there are no more grains, remove from heat and let it cool.
3. Blend the almonds in a food processor for the first time without the sugar. Sometimes I mix them directly with the powdered sugar, but I prefer the first method to get a very fine almond powder. 
how to make homemade marzipan
4. Once all the almonds are ground, mix them thoroughly with the powdered sugar. Grind them again a second time until you get a smooth paste.
5. Strain the syrup and add it in two or three batches, mixing well between each addition.
6. Knead the almond paste thoroughly. Divide it if you want to color it. Shape it into rolls and wrap them in plastic wrap.
Place them in bags and store in the refrigerator for up to a month. To color it, mix a little food coloring with 1 teaspoon of syrup and add it to the almond paste, kneading well.
marzipan
This Marzipan will serve you well in pastry, perfect for filling or decorating cakes such as in french fraisier cake or German stollen.
Homemade marzipan ( Almond Paste )
INGREDIENTS
- 500 g (17.6 oz) almonds or almond flour
- 400 g (14.1 oz) powdered sugar
- 100 g (3.5 oz) granulated sugar
- 52 ml (1.76 fl oz) water
- 2 packets vanilla sugar
- food coloring of choice
PREPARATION
- The day before, soak the almonds in hot water and bring to a boil. Once the skin easily peels off, remove from heat.
- Drain and rinse under cold water to cool. Blanch the almonds, wash them, and let them drain overnight, preferably. They need to be completely dry.
- Place the water, granulated sugar, and vanilla sugar in a saucepan to prepare the syrup. Bring to a boil, and once the sugar has completely dissolved and there are no more grains, remove from heat and let it cool.
- Blend the almonds in a food processor for the first time without the sugar. Sometimes I mix them directly with the powdered sugar, but I prefer the first method to get a very fine almond powder.
- Once all the almonds are ground, mix them thoroughly with the powdered sugar. Grind them again a second time until you get a smooth paste.
- Strain the syrup and add it in two or three batches, mixing well between each addition.
- Knead the almond paste thoroughly. Divide it if you want to color it. Shape it into rolls and wrap them in plastic wrap.
- Place them in bags and store in the refrigerator for up to a month. To color it, mix a little food coloring with 1 teaspoon of syrup and add it to the almond paste, kneading well.
- 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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