Homemade Almond Paste / Marzipan
Making your own almond paste / marzipan is "Wicked Easy", saves you a lot of money, and couldn't be more tasty!
Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps have been broken up.
Add the almond extract and pulse to incorporate. Then add in the egg white and continue to process until a thick dough is formed. If the dough is too wet and sticky, add a little more almond flour as needed. Just remember that it will become firmer after it has been refrigerated.
Turn the almond paste / marzipan out onto a work surface and knead it a few times. Then form it into a log, wrap it in plastic wrap, and refrigerate to firm.
NOTE: Your log of almond paste / marzipan will keep for at least a month in the refrigerator and up to 6 months in the freezer. Bring to room temperature before using in any recipe.
To make a firmer marzipan that can be shaped into figures for decorations, add 1/4 cup or more of sugar to the recipe until you reach the desired level of firmness.
Almond Paste (Marzipan)
Making your own marzipan or almond paste is wicked easy, saves a lot of money, and couldn't be a more delicious!
Equipment
- 1 Food Processor
Ingredients
- 1½ cups Almond Flour / Meal, finely ground and blanched
- 1½ cups Powdered Sugar
- 2 tsps Almond Extract
- 1 each Egg White
Instructions
- Place the almond flour and powdered sugar in a food processor and pulse until combined and there are no lumps. Add the almond extract and pulse to combine. Add the egg white and process until and thick dough is formed. If the mass is still too wet and sticky, add a little more almond flour. Keep in mind it will become firmer after it has been refrigerated.
- Turn the almond paste out onto a work surface and knead it a few times. Then form it into a log shape, wrap tightly in plastic wrap, and refrigerate. The almond paste / marzipan will keep for a month or more in the refrigerator and up to 6 months in the freezer. Bring to room temperature before using in any recipe.
- NOTE: if you are going to be shaping the marzipan into figures for decoration, you can add 1/4 cup or more of sugar when mixing it until you reach the desired level of firmness.
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