This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
15 min.
Easy
2.25 €
200 g
2 IngredientsFor 200 g, you will need:
- 1
200 g marzipan (almond paste) - 2
1 tablespoon icing sugar - Total weight: 215 grams
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - ⌛ 3 min.
Place the flattened disc of marzipan on a sheet of cooking parchment, and dust with icing sugar.
Stage 2
Then start to roll with a rolling pin as if rolling out pastry for a tart.
If the marzipan sticks to the rolling pin, dust with more icing sugar.
If the marzipan sticks to the rolling pin, dust with more icing sugar.
Stage 3
If you are using a large piece of marzipan, try cutting it in two and roll out half at a time; you'll find it much easier.
Stage 4
The best trick, as shown in the photo, is to put guides of the required thickness on either side (here 2 pieces of perspex 2mm thick). This ensures even rolling and you can be sure of having the right thickness.
Stage 5 - ⌛ 5 min.
Eventually you should have a fine "sheet" of marzipan, thin and as even as possible.
Unstick it from the paper, turn it over and put it back in place. This will help when you are cutting out.
Unstick it from the paper, turn it over and put it back in place. This will help when you are cutting out.
Stage 6
You can now cut anything you wish using a knife...
Stage 7 - ⌛ 5 min.
...or better still, cutters in various shapes.
Stage 8
To make leaves, for example, first cut a circle using a fluted cutter, then cut the circle in two.
Stage 9
Draw the veins of the leaf with the point of a knife.
Stage 10
You can also join pieces together easily...
Stage 11
... by overlapping them and pressing gently to stick them together.
Stage 12
A tip: move your creations with a palette-knife, or if not, with a fork, to avoid breaking them at the last minute.
Remarks
Marzipan decorations dry out quite quickly if you don't use them straight away. Wrap them in plastic film and keep in the fridge.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
How much will it cost?
- For 200 g : 2.25 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Piped petits-fours, Agen prune cake, Provençal colombier for Pentecost, Fraisier (French strawberry cake), ... See them all 6
Icing sugar
Like these other recipes: X-Files cookies, Arizona cupcakes, Gâteau Nantais, Mirlitons of Guipavas, Cigarettes Russes (Piroulines), ... See them all 62
Other recipes you may also like
Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing. April 8th 2012141 K5 55 min.
Warm salad of potatoes and purple artichokes
This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette. October 14th 2012113 K3.8 55 min.
Ham "friand" pie
A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce. September 8th 2018102 K4.2 1 hour 5 min.
Oatmeal cake
This cake has the distinctive and delicious flavour of old-fashioned rolled oats, also known as oatmeal. In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended. September 20th 2017115 K 24.2 1 hour 8 min.
Sausage rougail
Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew. April 18th 202158 K 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
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.
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.
The 2 comments already posted on this recipe