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Marzipan recipe

Marzipan recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Marzipan

A homemade Christmas cake deserves homemade marzipan, and making it couldn't be easier. This is a purist's marzipan recipe, but you could also experiment by adding a touch of cinnamon, nutmeg or even orange or lemon zest.

228 people made this

IngredientsServes: 16

  • 250g icing sugar
  • 250g finely ground blanched almonds
  • 2 egg whites
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract

MethodPrep:10min ›Extra time:23hr50min › Ready in:1day

  1. Blend the icing sugar, finely ground almonds, egg whites, salt and almond extract in a blender until perfectly blended. Chill covered 24 hours to harden.

To finish a Christmas cake...

To use this marzipan recipe to ice a Christmas cake, first heat some apricot jam in a saucepan over medium heat. Brush the heated jam over the top and sides of your cake. Then simply roll out the chilled marzipan to approximately .5cm. Cut a circular piece out of the marzipan that is the same circumference as the top of your Christmas cake. Then roll out a strip of marzipan that is the same height as the cake. Lay the circular piece of marzipan on top of the cake, and then take the long strip and wrap it round the sides. Pinch the seams together and then, if icing, allow the marzipan to dry by letting the cake sit for 24 hours wrapped in a clean tea towel.

Once the marzipan has dried, ice with royal icing or ready to roll icing. If you're short on time, you can avoid waiting for the marzipan to dry by simply decorating the cake with an abundance of glace fruits, dried fruits and/or nuts.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (20)

-05 Jan 2013

To me you are icing the cake twice. Can you just use Royal Icing?-01 Dec 2015

I am a little muddled and day before Christmas eve! I think you chill the marzipan in the fridge for 24 hours then roll it out and put it on the cake then it needs another 24 hours to set?-23 Dec 2017

Folded Marzipan

Here’s a ‘Romantic’ dessert! The exotic & beautiful Rose flavored Marzipan, meets the bold & comforting Chocolate fudge….You create the happy ending!
Roll it up, or cut them in to squares for a marble effect. Watch this video for photos of both..
Only 5 ingredients, no baking, and a pleasure to serve and enjoy. Microwave fudge on a layer of Marzipan, is the easiest two-layer fudge on the planet!
These treats make a great holiday food/gift idea for the season..

Cooked Marzipan Recipe

Published Dated: May 7, 2019 Last Modified: March 18, 2020 By [This post may contain affiliate links to Amazon and other sides. This blog generates income via ads and sponsoredpost. Please read our Privacy policy and copyright and disclosure for more details]

Cooked Marzipan Recipe

Marzipan is a sweet candy made with almond and sugar. You can make cooked marzipan or uncooked marzipan paste. This here is the cooked marzipan recipe that is surprisingly easy to make. You can fill them in candy molds to make little marzipan candy or you can mold these to make marzipan fruits.

How to make marzipan. The cooked Marzipan Recipe. Marzipan Fruits, Marzipan Candy

Marzipan is very popularly used during Christmas as candy and fruits or during Easter to make Marzipan Easter Eggs.

Italian marzipan recipe without egg

Italian marzipan recipe with almond paste and no eggs. Get the almond flour marzipan recipe for your cookies and cakes!

Marzipan is an almond paste used in Italian (and German) patisserie for covering cakes and giving flavor to sweets and desserts (Sicilian cassata, wedding cakes, etc.), or as a treat itself, when shaped into fruits (Sicilian “frutta martorana”), or lambs for Easter.

This eggless Italian marzipan recipe is made with almonds (blend into almond flour), sugar, and water.

As for covering cakes, marzipan is different from fondant, which is usually made with sugar, gelatin, and fats. Marzipan is also different from frangipane, which is also made with almonds but mixed to pastry cream.

You can make this marzipan paste recipe ahead of time, wrap it in plastic and place it in a plastic bag (two layers, or it will dry), and refrigerate it up to 15-20 days. You can also freeze marzipan up to 6 months.


For the marzipan loaf cake

  • 150g/5½oz marzipan (white or yellow) or almond paste, at room temperature, torn into lumps
  • 125g/4½oz soft unsalted butter
  • 1 tsp vanilla paste (or extract)
  • 50g/1¾oz caster sugar
  • 75g/2½oz plain flour (or gluten-free plain flour)
  • ¼ tsp fine sea salt
  • 1 tsp baking powder (gluten-free if necessary), alternatively use ¾ tsp if you are not using a food processor
  • 1½ tsp ground cardamom
  • 3 large free-range eggs, at room temperature

Marzipan Chocolate Rugelach

In Machane Yehuda, Marzipan bakery is famous for their ooey gooey chocolate rugelach. These yeasty, rich rugelach are in the Israeli style and inspired by those you find at Marzipan.



  • 2/3 cup milk or water
  • 3 tablespoons sugar
  • 1 tablespoon instant dry yeast
  • 3 ¾ cups flour
  • 1 teaspoon salt
  • 2 eggs + 2 yolks
  • 1 teaspoon vanilla extract
  • 3 ½ tablespoons butter or margarine, softened


  • 7 tablespoons butter or margarine
  • 6 ounces dark chocolate
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar



1. Make the dough: Heat the milk or water to about 110°F. (It should be lukewarm if the liquid gets too hot allow it to cool slightly before moving on to the next step as hot liquid can kill the yeast).

2. Add 1 tablespoon of the sugar and stir to dissolve slightly. Sprinkle the yeast over and allow to stand for 10 minutes (it should start to bubble and fizz slightly).

3. Mix together the flour, remaining 2 tablespoons sugar and salt in a large mixing bowl or the bowl of a stand mixer. Make a well in the center of the flour and add the eggs, yolks, vanilla extract and yeast mixture. Knead (with your hands or a dough hook attachment) for about 5 minutes.

4. Add the butter and knead for another 5 minutes, until the dough is elastic.

5. Cover the bowl with a dish towel and let rise for 45 minutes, or until doubled in size.

6. Meanwhile, prepare the filling. Put the butter, chocolate, cocoa powder, and sugar in a pot over medium-low heat. Stir until the mixture is full melted.

7. Roll out the dough on a clean, lightly floured surface (or on parchment paper) to a large rectangle.

8. Spread the filling evenly over the dough.

9. Cut the dough in half lengthwise, then slice it in 10-12 even pieces the other direction so there are about 24 rectangles.

10. Cut each of these rectangles down the middle to create a triangle (there should be about 48 in total).

11. Roll up each triangle starting from the base of the triangle to form rugelach.

12. Transfer to a parchment-lined baking sheet.

13. Allow the rugelach to rise once again for 30 minutes, until doubled in volume.

14. Preheat the oven to 350°F.

15. Meanwhile, make the sugar syrup by heating the water and sugar together over medium heat until the sugar is fully dissolved. Allow to boil for 1 to 2 minutes to thicken is just slightly. Remove from the heat and stir in the cinnamon.

16. Brush the sugar syrup over the rugelach and bake for 10 to 15 minutes, or until lightly browned (take out sooner rather than later as they continue to cook for a few minutes out of the oven, and you want a slightly doughy texture).

Step 3/3

  • 200 ml heavy cream
  • 1½ tbsp vanilla sugar
  • sliced almonds
  • 1 bowl (large)
  • fine sieve

Pour batter into the baking pan. Arrange the apples in concentric circles on top of the batter. Scatter some sliced almonds on top. Bake at 175°C/345°F for approx. 1 hr. Remove and let cool. In a bowl, whip the heavy cream and the remaining vanilla sugar until stiff. Dust the cake with powdered sugar and serve with the vanilla cream. Enjoy!


Position rack in lower third of oven. Preheat oven to 350 degrees F. Butter and flour an 8-inch square baking pan and set aside.

In a medium bowl, whisk flour, baking soda and salt until well combined. Set aside.

Place butter and chocolate in top of double boiler set over simmering water. If you don't have a double boiler, place chocolate and butter in a heat-safe bowl that fits snugly over a small pot of simmering water.

Stir constantly until half the butter and chocolate is melted. Remove top of double boiler or bowl from pot, then continue stirring, away from heat, until butter and chocolate are completely melted. Allow to cool for 5 minutes (Or melt butter in the microwave).

Process marzipan and sugar in a food processor until thick and uniform. Add eggs, and process until mixture is uniform, about 1 minute.

With machine running, pour cooled chocolate mixture through feed tube. Scrape down sides of bowl and central blade mechanism as necessary. Process for 2 minutes, then remove cover to add dry ingredients and almond extract, if desired. Cover and process until batter is smooth, about 2 minutes.

Spread batter into prepared pan. Since it is very thick, use a spatula or wooden spoon to smooth it into corners.

Bake for 22 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set pan on a wire rack to cool at least 30 minutes.

Cut brownies into squares while still in pan. Carefully remove them with an offset spatula. Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.

250 gms cashew nuts (soak for a little while & then grind fine),
375 gms powdered sugar
1 egg- just the white
Few drops of almond essence
Food colours (liquid)

Mix together and put on a slow fire, stirring constantly, moving the vessel occasionally, so that the centre does not burn. Cook till it reaches a soft ball stage (In a saucer with a little water, place
a blob of the mixture) more or less for half an hour.

Turn off fire and continue to stir well.
When cool enough to handle, knead till soft and then make into 3 balls, colouring each one with
a few drops of the food colours. Form in rubber moulds.

And that’s the cashew Marzipan recipe for you. Try it out this Christmas!

You might also want to try out our recipe for milk cream and for kulkuls.

Toot (Iranian Marzipan)

Toot means mulberry in Persian and this fragrant and jewel-like Iranian marzipan pays homage to the beloved fruit. Toot can be enjoyed all year but it is often made to celebrate festive occasions like Nowruz and weddings. The almond paste is prepared with freshly ground blanched almonds, perfumed with rosewater and shaped to resemble a mulberry. The almond extract used here is not traditional but can be added to taste for a deeper almond flavor. They are beautiful left natural or you can color them with saffron water or gel coloring. Shaping toot for Nowruz is a fun activity for children and adults alike. Serve toot with a cup of tea to sweeten your mouth and for a sweeter year ahead.

Place the 150 grams (1 ¼ cups) slivered almonds in the bowl of a food processor and finely grind to a powder the size and texture of granulated sugar. Add the powdered sugar and pulse a few times, scraping the bottom of the bowl with a spatula in between, until well combined and no pieces of powdered sugar are visible. Transfer the mixture to a medium bowl and drizzle in the almond extract, if using.

Stir in the rosewater, 1 teaspoon at a time, and gently knead with your hands until a soft dough forms. Be judicious with this so your dough doesn’t get too wet. (If you plan to use saffron water for color [see Note below], use a little less rose water here.) The marzipan is ready when it no longer sticks to your hands or to the sides of the bowl. If using saffron water or gel coloring to color the marzipan, refer to the Note below. If keeping the toot plain, go ahead and divide the marzipan into two balls, and cover one ball with plastic wrap so it doesn’t dry out.

Place the other ball on your work surface, gently knead a couple of times and evenly roll into a ¾-inch-thick, 12- to 14-inch-long rope. If the dough sticks a little you can very lightly dust your hands or your work surface with a little powdered sugar. Using a knife, slice the marzipan rope into ½-inch-long pieces you should have about 25.

Roll one piece into a ball, then place the ball on your work surface and, positioning your thumb and index finger over the ball as if you’re going to pinch it, rotate the ball clockwise while gently pressing down to form into a cone shape (like the shape of a mulberry) with a flat bottom. Place the granulated sugar in a small bowl, then roll the toot in the granulated sugar and stick an almond sliver on the flat end like a stem. Repeat with each piece and the remaining marzipan.

Transfer the toot to a serving platter and cover with plastic wrap. Store in the fridge for up to one week and serve chilled.

If using saffron water for color: Place one ice cube in a small bowl. Using a mortar and pestle or between your fingertips, grind the threads to a fine powder. Sprinkle the saffron powder over the ice cube and leave out to fully melt — this is your saffron water. This will make more saffron water than you’ll need here. You can store saffron water covered in the fridge for up to one week and use it in stews and rice dishes for perfume and color.

Working in a bowl, flatten the marzipan a little for a more even surface. Drizzle on about ½ teaspoon of saffron water. Using gloves so as not to stain your hands, gently knead the marzipan to evenly distribute the color. You can drizzle more color but be mindful not to get it too wet. Carry on as above to shape the mulberries.

If using gel food coloring: Place a toothpick or the tip of a knife in the gel and add a small amount to the marzipan. Work in the color as with the saffron water above and shape into mulberries as above.

Almonds: Slivered blanched almonds are easier to find than whole blanched almonds, but whole blanched almonds can also be used. Do not use almonds with the skins on. Store-bought almond flour is also not a great choice as it doesn’t have the same texture or taste as freshly ground. It’s always a good idea to have a little more ground almond powder on hand in case you accidentally add too much rosewater and the dough gets too wet.

Rosewaters: Not all rosewaters are made alike and it is very important to use a good quality, fragrant rose water here, like Cortas or Sadaf (Lebanon).

Adapted from pastry chef Fariba Nafissi of ZoZoBaking Studio.

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Watch the video: Professional Baker Teaches You How To Make MARZIPAN!


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