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How To Make Marzipan

Updated on July 7, 2016
Homemade marzipan covered with dark chocolate and with an almond at the top
Homemade marzipan covered with dark chocolate and with an almond at the top | Source
5 stars from 1 rating of How to make marzipan

Nutrional Information | Marzipan

Nutrition Facts
Serving size: 500 gram homemade marzipan for confection
Calories 2742
Calories from Fat1755
% Daily Value *
Fat 195 g300%
Saturated fat 13 g65%
Carbohydrates 191 g64%
Sugar 113 g
Fiber 52 g208%
Protein 78 g156%
Cholesterol 0 mg
Sodium 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Ingredients To Make Marzipan

  • 400 gram Raw Almonds, (Max. 20 gr raw, bitter almond)
  • 140 gram Granulated Sugar
  • Water, (Just enough to cover the sugar in a pot)

Almonds | Main Ingredients In Marzipan

Living in the mountainous country side in Andalucia - the first sign of spring is the beautiful, magical white and pink flowers when the almond trees bloom in late January.

The almond tree can do a lot more than just look pretty: it produces almonds...and almonds are the main ingredients in raw marzipan.


Making Marzipan from Scratch

If you are as lucky as I am to live in an almond growing climate, you can do the whole process from picking the almonds off the tree to the finished homemade marzipan. (I will tell you every step of the Almond preparing process in another Hub).

If you are not that lucky...you will just have to buy almonds.

Since the beginning of this Millennium I have had the pleasure of making marzipan from scratch every Christmas.

If you follow my step by step guide on how to make homemade marzipan, I hope you will feel the same pleasure, and you will most likely be very popular with your family and friends.

However right now: Lets focus on making marzipan!


The Almond Trees Blossom In Late January in Torrox, Andalucia, Spain.

To find sweet almonds the flowers must be white.  Do not pick all your almonds from a tree with pink flowers: they are bitter and contain cyanide! (However the real marzipan flavour comes from adding 4% to 6% bitter almond)
To find sweet almonds the flowers must be white. Do not pick all your almonds from a tree with pink flowers: they are bitter and contain cyanide! (However the real marzipan flavour comes from adding 4% to 6% bitter almond)

Raw Almonds

Freshly Picked Raw Almonds
Freshly Picked Raw Almonds | Source
Skinned Almonds
Skinned Almonds | Source
This is what the Almonds should look like, when they have been in the foodprocesser. This is almond flour.
This is what the Almonds should look like, when they have been in the foodprocesser. This is almond flour. | Source

Let's Make Marzipan

  1. If your almonds aren't already skinned, pour some boiling water over them and let them soak for 5 minutes. The skin should then be easy to just squeeze off between your thumb and your forefinger. Let them dry on a tea towel for 3 - 4 hours.
  2. Blend the almonds in a blender or a food processor until they are almost as fine as flour.
  3. Bring granulated sugar and water to a boil in a saucepan, and let it boil, stirring continuously, until it has the consistency of syrup.
  4. Drop a teaspoon with a little bit of the sugar mass into a glass of cold water ... if the droplets harden like caramel ... the sugar mass is finished. Remove from the heat ... turn down, but not off.
  5. Add the blended almonds and stir around. Add more water if the marzipan doesn't stick together.
  6. Put the saucepan over low heat again, and dry the marzipan for a few minutes while stirring.
  7. Put the marzipan in a bowl, and let it rest covered in the refrigerator for 3 - 4 hours.
  8. If the marzipan is too sticky to work with, knead with a little icing sugar.

This Is What Your Raw Marzipan Should Look Like

You should end up with approximately half a kilo of raw marzipan
You should end up with approximately half a kilo of raw marzipan

500 Gram of Raw Marzipan

When you are finished, you should have approximately 500 gram of raw marzipan, you can use for making confection, desserts and to use in (and on) cakes.

Do not be alarmed about the 2742 calories in 500 gram of raw marzipan. You are not going to eat 500 gram of mouthwatering, delicious marzipan all by yourself. There will be plenty of people who wants to share your creations!

Marzipan might be "sin city" in the world of culinary delights, but by the time you have spend half of it on cakes and desserts and made around 100 pieces of confection, the calories will have been divided on many people and many days and will have reached a less decadent figure.

How To Make Marzipan From Scratch

Too Much Work? Well..Cheat! Buy Some Delicious Marzipan.

Dark Chocolate Covered Espresso Marzipan 8 pcs
Dark Chocolate Covered Espresso Marzipan 8 pcs

Handmade, deliciously rich, all natural almond marzipan, infused with savory Espresso and covered in the finest Belgian couverture chocolate.

 

© 2010 Dorte Holm Jensen

Comments

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    • A Dane in Spain profile imageAUTHOR

      Dorte Holm Jensen 

      4 years ago from Torrox, Malaga. Spain

      Hi Perun

      You know, you are absolutely right. If maple sirup or honey works just as good, it is definitely a better choice than sugar.

      I will check it out myself, next time I make marcipan. Thank you very much!

    • profile image

      Perun 

      4 years ago

      I always get sad when I see that something good, in this case almonds, is destroyed with something like the sugar, any kind of industrially manufactured sugar.

      Sugar is a chemical matter, not food. It makes our body very acidic and therefore withdraws calcium from our bones. Instead of sugar, it is better to use honey, agave or maple syrup.

    • A Dane in Spain profile imageAUTHOR

      Dorte Holm Jensen 

      4 years ago from Torrox, Malaga. Spain

      Hi Lufen

      I am so happy it worked out for you and thank you for your kind words.

    • profile image

      Lufen 

      4 years ago

      We tried your recipe and loved it! Thank you.

      Commercial marzipan is expensive in our country so for the first time, with your recipe in hand, we put generous amounts of raw marzipan into the 15 stollens we made as gifts. I have to say it was one of the best we ever made and tasted. This recipe is definitely a keeper!

    • A Dane in Spain profile imageAUTHOR

      Dorte Holm Jensen 

      6 years ago from Torrox, Malaga. Spain

      Hi Kathe

      I have never used the oil myself, but I know that Bitter Almond Oil is used as a food flavoring. However it is also a poison, so be careful. Read more about Bitter Almond Oil here:

      http://www.essentialoils.co.za/essential-oils/almo...

      All the best and enjoy your marcipan with or without the oil.

    • profile image

      Kathe 

      6 years ago

      I am so lucky I have recieved a load of sweet Spanish almonds, so now I will have a go at making marzipan. But I live in Denmark where you can't get bitter almonds - I do have some bitter almond oil though, I bougth in Germany, do you think I can use that?

    • A Dane in Spain profile imageAUTHOR

      Dorte Holm Jensen 

      6 years ago from Torrox, Malaga. Spain

      I wish you luck!

    • profile image

      Venerina 

      6 years ago

      Thank you! I shall now be an Italo/scott in Spain trying the recipe!

    • profile image

      mehreen 

      6 years ago

      thanx

    • Richard Thomas profile image

      Richard Thomas 

      8 years ago

      I always wondered how marzipan was made... thanks for a great hub!

    • A Dane in Spain profile imageAUTHOR

      Dorte Holm Jensen 

      8 years ago from Torrox, Malaga. Spain

      Hi Izzy.

      Hope you enjoy your marzipan making. I will keep my fingers crossed for your food processor!

    • IzzyM profile image

      IzzyM 

      8 years ago from UK

      This is great! I've got a big carrier bag full of almonds that I didn't know what to do with, apart from eating the odd one raw. I'm going to try this, thanks!

      (Well, I will if the electrician across the road can fix my food processor!)

    • A Dane in Spain profile imageAUTHOR

      Dorte Holm Jensen 

      8 years ago from Torrox, Malaga. Spain

      Hi Jean

      You are partly right: you use granulated sugar when you boil sugar & water...but if the finished marzipan is too sticky to work with - knead with a little icing sugar.

      I shall go and edit it...so it is absolutely clear how to do it. Thanks!

    • profile image

      Jean 

      8 years ago

      I thought that one uses granulated sugar, not powdered sugar. Cfr. Madjhaelp.dk.

    • profile image

      Beth 

      8 years ago

      I was so happy to find this as I have a special recipe for an Easter cake and I wanted real marzipan for it so finding this information was just in time.

      Thanks

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