Ingredients

The following ingredients have 4 Servings
  • 2 2/3 cups (8oz/225g) ground almonds
  • 1/2 cup (4oz/115g) sugar
  • 1 cup (4oz/115g) icing sugar, sieved
  • 2 teaspoons almond extract
  • 2 egg yolk*, fresh or pasteurized ((see notes for sub))

Instruction

  • First mix both sugars and ground almonds. Do this with a whisk to distribute the sugars well.
  • Add the egg and extract and mix with a wooden spoon until the ingredients come together. With your fingers, bring the marzipan together. If it seems a little crumbly and dry, add a little more egg.
  • Remove from the bowl, and only handle enough to roll to the required shape. Chill before using. It can be kept in the fridge for up to 8 weeks if needed. 
  • This recipe is large enough to cover a big cake, like my Irish Christmas Cake, or use to make model cake toppers.