Let me start by saying that I’ve spent years bringing marzipan back from the UK or getting other family members to do so because it is almost impossible to get a block of it where we live. My parents had made a Battenburg Cake when I was away at University and I wanted to try making one since they always went on about how brilliant it was. The only problem was that we had no marzipan! I figured it was time to try and make our own, thinking, how hard could it really be? The answer was not difficult at all! I found this great recipe, it takes about five minutes to make and can be refrigerated for months. I hope you’ll find this recipe useful, with a few of my adjustments, for all your marzipan needs. This makes just shy of 400g of white marzipan. This is especially great for all the British expats wanting to make Christmas or Battenburg Cake (check my other post with the recipe) and don’t want your bag searched coming back from the UK!
- 1 1/2 cups blanched almond flour
- 1 1/2 cups powdered sugar (confectioners sugar)
- 2 teaspoons pure almond extract
- 1 teaspoon food-grade rose water
- 1 egg white
Place the almond flour and powdered sugar in a food processor and pulse until combined.
Add the almond extract and rose water and pulse to combine.
Add the egg white and process until a thick dough is formed. (If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it’s been refrigerated.)
Turn the almond marzipan out onto a work surface and knead it a few times.
Form it into a log, wrap it up in plastic wrap and refrigerate.
This will keep for at least a month in the refrigerator or up to 6 months in the freezer.
Bring to room temperature before using in any recipe.
- As always, enjoy!