Marzipan (almond paste)


Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
637 K 4.1/5 (151 reviews)
Grade this recipe:
Keywords:
Last modified on: December 19th 2021
For 300 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.

Step by step recipe


Stage 1 - 5 min.
Marzipan (almond paste)
Put 150 g ground almonds in a bowl, then sieve on top 150 g icing sugar. We use the sieve to remove any lumps.

Mix the two thoroughly, this mix is call "tant-pour-tant" (like-for-like) by French pastrycooks.

Stage 2 - 1 min.
Marzipan (almond paste)
Pour the mixture into a food processor.

If you want a coloured marzipan, add a few drops of food colouring at this point.

Stage 3 - 1 min.
Marzipan (almond paste)
Turn on the food processor, and add egg white, spoon by spoon...

Stage 4 - 1 min.
Marzipan (almond paste)
...until the mixture forms a ball, which takes a maximum of 2 minutes.

Stage 5 - 1 min.
Marzipan (almond paste)
Place the resulting ball on a sheet of cling film.

Stage 6 - 2 min.
Marzipan (almond paste)
Flatten into a patty and fold the film carefully.

Put in the fridge until use.
Remarks
It's delicious on its own, but can be used for modelling cake decorations, put in the bottom of a tart, or for making several cakes.
Keeping: Several days in the frifge, folded in a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %180 RDI=20 %80 RDI=10 %1,570 RDI=80 %6,560 RDI: 80 %
Per 100 g9 RDI=3 %50 RDI=5 %30 RDI=4 %480 RDI=20 %1,990 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, egg
How much will it cost?
  • For 300 g : 3.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 7
Little Christmas biscuits
Little Christmas biscuits

These little chocolate biscuits are decorated with marzipan. They are ideal to accompany a festive dessert.
95 K 24.2 2 hours 45 min.
Agen prune cake
Agen prune cake

This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.
48 K3 1 hour 55 min.
Arizona cupcakes
Arizona cupcakes

Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.
200 K 14.6 1 hour 50 min.
How to make marzipan decorations
How to make marzipan decorations

Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
220 K 24.3 15 min.
Piped petits-fours
Piped petits-fours

As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
131 K1 1 day 35 min.
This recipe uses (among others)
Other recipes you may also like
Endive and beer soup
Endive and beer soup
For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.
January 12th 201488 K4.4 1 hour 5 min.
Stuffed prunes
Stuffed prunes
Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
July 18th 201844 K 20 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011333 K 14 40 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017469 K4.2 2 hours 15 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011759 K3.5 8 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 3 comments already posted on this recipe
  • Thanks! I am going to try it.
    Posted by Olga december 26th 2013 at 22:38 n° 3
  • 1) see "preservation" in top of recipe
    2) usually no, because egg white powder is dry (so water should be added to)
    Posted by jh december 26th 2013 at 12:07 n° 2
  • Looks like it's easy to make. How long does marzipan paste keep in the refrigerator? Can egg white powder be used as a substitute for raw egg white? Thank you for the beautiful recipe!
    Posted by Olga december 26th 2013 at 07:42 n° 1

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page