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...
Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
57 K 3.7/5 (6 reviews)
9 min.
Easy
600 g
4 IngredientsLast modified on: September 12th 2018
For 600 g, you will need:
- 1
300 g ground almonds - 2
300 g icing sugar - 3
3 teaspoons egg white - 4
3 tablespoons Brandy (Cognac or Armagnac) - Total weight: 660 grams
Change measures:
Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - 3 min.
Weigh out 300 g ground almonds and 300 g icing sugar. Pastry cooks call this proportion "equal parts".
Stage 2 - 2 min.
Put this mixture into a food-mixer bowl and add 3 tablespoons Brandy (Cognac or Armagnac).
Stage 3 - 1 min.
Start mixing and add the egg white a little at a time until the dough clumps into a ball (this only takes a few seconds).
Stop the mixer immediately so as not to overheat the marzipan.
Stop the mixer immediately so as not to overheat the marzipan.
Stage 4 - 3 min.
Flatten the Armagnac marzipan into a "cake" and wrap with plastic film. Keep in the fridge until needsd.
Remarks
Feel free to adjust the quantity of Armagnac to suit your taste, either more or less.
You can vary this recipe by using another favourite alcohol from your own "cellar". It is worth noting that, traditionally, any marzipan that is not plain is left uncoloured.
You can vary this recipe by using another favourite alcohol from your own "cellar". It is worth noting that, traditionally, any marzipan that is not plain is left uncoloured.
Keeping: Several weeks in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 350 RDI=30 % | 170 RDI=30 % | 3,250 RDI=160 % | 13,620 RDI: 160 % |
| Per 100 g | 8 RDI=3 % | 50 RDI=5 % | 30 RDI=4 % | 490 RDI=30 % | 2,060 RDI: 30 % |
How much will it cost?
- For 600 g : 7.95 €
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)
Ground almonds
Like these other recipes: Apple Strudel, Almond dacquoise, Blackcurrant-almond muffins, Almond macaroon cake, Amaretti, ... See them all 46
Icing sugar
Like these other recipes: Brioche slices with almond cream, Coconut tuiles, Macarons (the original French macaroons) , Croute à thé, Amiens macaroons, ... See them all 61
Brandy (Cognac or Armagnac)
Like these other recipes: Foie gras cured in salt, Terrine of foie gras, Chilli langoustines, Stuffed prunes, Rabbit terrine, ... See them all 14
Egg white
Like these other recipes: Pavlova, Almond dacquoise, Amaretti, Macarons (the original French macaroons) , Spicy hot toasted cashew nuts, ... See them all 52
Other recipes you may also like
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert. August 1st 2011157 K4.6 1 hour 55 min.
Langoustine and leek tarts
Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce. May 13th 2012120 K4.2 1 hour 30 min.
Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot. October 5th 201479 K5 35 min.
Fillets of sole Dieppoise
In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and boiled potatoes. The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve. December 30th 201984 K3.9 1 hour 30 min.
Fish fillet with leeks and mustard cream
Fish fillets cooked on the side, to which a thinly sliced leek is added, gently cooked in a mustard cream. May 11th 202511 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.