Ingredients

The following ingredients have 4 Servings
  • 7 oz Almond meal (ground almonds)
  • 7 oz Powdered sugar (confectioners sugar / Icing sugar)
  • 4 tbsp Light corn syrup ((or simple syrup or water))
  • 1/4 tsp Almond extract
  • 1 tsp  Vanilla extract
  • 1/8 tsp Rose extract (optional)
  • 2 tbsp Water (as needed for kneading)

Instruction

  • In a food processor - add the almond meal and powdered sugar. Pulse until smooth - a minute or two.Pro tip - How smoothly you grind the almonds will determine the texture of your marzipan. Adding powdered sugar to the almond meal prevents the almonds from releasing oil.
  • Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well.
  • Bring it all together into a ball. And, if necessary add one or two tablespoons of water or sugar syrup.Pro tip - If you plan to keep the marzipan longer than a week, use sugar syrup, not water.
  • Lightly knead on a work surface until you have a smooth ball.Pro tip - Kneading is important to get a smooth dough. But, over-kneading will cause the almonds to give out oil and that can make the marzipan oily.
  • Wrap in plastic wrap and store until ready to use.Pro tip - Marzipan must be wrapped well in plastic or it can dry out easily. When ready to use, lightly knead to make it pliable again.