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: Little Christmas biscuits, Agen prune cake, Piped petits-fours, Provençal colombier for Pentecost, Fraisier (French strawberry cake), ... See them all 6
Icing sugar
Like these other recipes: Mirlitons, Amiens macaroons, Chocolate madeleines, Armagnac marzipan, Half-cooked chocolate cake with raspberry coulis, ... See them all 62
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025354 K5 1 hour 15 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011299 K4.2 1 hour 4 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018415 K5 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013517 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
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.
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