Professional Baker Teaches You How To Make Marzipan
Professional Baker Teaches You How To Make MARZIPAN! is a medium Canadian recipe that serves 12. 70 calories per serving. Recipe by Oh Yum with Anna Olson on YouTube.
Prep: 34 min | Cook: 10 min | Total: 59 min
Cost: $9.10 total, $0.76 per serving
Ingredients
- 1.75 cups Ground Almonds (finely ground, also called almond meal)
- 1 cup Granulated Sugar (white granulated sugar)
- 0.25 cup Honey (raw or pure honey for best flavor)
- 2 tablespoons Water (plain tap water)
- 1 teaspoon Almond Extract (pure almond extract, optional)
- 0.25 cup Icing Sugar (for dusting the work surface)
- 1.5 cups Chocolate Chips (milk or dark chocolate chips, or chopped baking chocolate)
- 1 sheet Plastic Wrap (cling film for storing marzipan)
Instructions
Make sugar‑honey syrup
Combine 1 cup granulated sugar, 1/4 cup honey and 2 tbsp water in a saucepan. Place over high heat and stir continuously until the mixture comes to a full boil and the sugar is completely dissolved.
Time: PT5M
Blend almonds and syrup
While the food processor is running, carefully pour the hot syrup over 1 ¾ cups ground almonds. Process until a smooth, glossy paste forms, then add 1 tsp almond extract (if using) and pulse briefly to incorporate.
Time: PT3M
Wrap and cool marzipan
Transfer the warm marzipan onto a sheet of plastic wrap, shape it into a log, and tightly wrap the plastic around it. Let it sit at room temperature until firm, about 20‑30 minutes.
Time: PT5M
Dust surface and roll
Sprinkle a clean countertop with a thin layer of icing sugar. Place the marzipan on the surface, knead briefly with warm hands to soften, then roll out to roughly ¼‑inch thickness.
Time: PT10M
Cut marzipan shapes
Using a cookie cutter or a small knife, cut the rolled marzipan into desired bite‑size shapes. Dust the cutter with icing sugar to avoid sticking.
Time: PT5M
Melt chocolate
Place 1½ cups chocolate chips in a heat‑proof bowl set over a pot of simmering water (double boiler). Heat until the chocolate is smooth and just below a simmer, about 95°C.
Time: PT5M
Temperature: 95°C
Dip and set
Using a fork or tongs, dip each marzipan piece halfway into the melted chocolate, give a gentle shake to remove excess, and place on a parchment‑lined tray.
Time: PT5M
Chill to set
Transfer the tray to the refrigerator and chill for 10 minutes, or until the chocolate coating is firm.
Time: PT10M
Temperature: 4°C
Nutrition Facts
- Calories
- 70
- Protein
- 1 g
- Carbohydrates
- 8 g
- Fat
- 4 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Tree nuts (almonds), Milk, Honey
Ingredient Substitutions
- Instead of Ground Almonds: Almond Flour
- Instead of Granulated Sugar: Cane Sugar
- Instead of Honey: Agave Syrup
- Instead of Almond Extract: Vanilla Extract (different flavor), omit
- Instead of Icing Sugar: Granulated Sugar (less fine)
- Instead of Chocolate Chips: Chopped chocolate bar
- Instead of Plastic Wrap: Airtight container
Equipment Needed
- Saucepan
- Food Processor
- Measuring Cups and Spoons
- Rolling Pin (optional)
- Baking Sheet or Tray
- Double Boiler Setup
- Spatula or Wooden Spoon
- Cookie Cutter or Small Knife
- Parchment Paper
- Fork or Tongs
Critical Steps — Do Not Skip
- Make sugar‑honey syrup
- Blend almonds and syrup
- Melt chocolate
Chef Tips from the Video
- Use high‑quality almond extract for a more pronounced almond flavor.
- Dark chocolate gives a less sweet contrast and a richer taste.
- For a festive twist, dust the finished bites with a little cocoa powder or edible glitter.
Troubleshooting
Syrup crystallizes or becomes grainy.
Return the mixture to low heat and stir until it smooths; add a splash of water if needed.
Marzipan is too dry and cracks when rolling.
Let it rest a few minutes longer wrapped, or knead in a tiny amount of warm water (a teaspoon at a time).
Chocolate seizes or becomes grainy.
Make sure no water contacts the chocolate; if it seizes, add a teaspoon of neutral oil and stir vigorously.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze in a sealed bag for up to 3 months; thaw at room temperature before serving.
Room temperature: If wrapped tightly in plastic wrap, keep in a cool pantry for up to 1 month.
Make-Ahead Tips
- Marzipan can be made up to a month in advance; keep wrapped tightly.
- Chocolate‑dipped bites can be prepared a day ahead and stored in the refrigerator.
- If the chocolate coating dulls, gently re‑warm the tray for a few seconds.
Frequently Asked Questions
What is the cultural significance and history of marzipan in European confectionery?
Marzipan has been a beloved sweet in Europe since the Middle Ages, originally crafted by monks using ground almonds and sugar. It became especially popular in Italy, Spain, and Germany, where it is traditionally shaped into fruits and festive figures for holidays.
What are the traditional regional variations of marzipan in Mediterranean cuisine?
In Italy, marzipan (marzapane) is often flavored with rose water and shaped into fruit. In Spain, it is colored and molded into intricate figurines for Christmas. In Greece, it is sometimes mixed with orange blossom water and used in pastries like baklava.
How is marzipan traditionally served in German holiday celebrations?
German families often serve marzipan in the form of small fruit shapes or almond‑filled chocolates alongside stollen and mulled wine during Advent and Christmas, symbolizing prosperity and good luck for the new year.
What occasions or celebrations is marzipan traditionally associated with in European cultures?
Marzipan is a staple at Christmas, Easter, and wedding celebrations across Europe, where it is used to decorate cakes, create edible ornaments, or given as a sweet gift to guests.
What are the authentic traditional ingredients for marzipan versus acceptable substitutes?
Traditional marzipan uses ground almonds, granulated sugar, and a small amount of rose or almond extract. Acceptable modern substitutes include almond flour for ground almonds and honey or agave syrup for added moisture, though the classic texture comes from the almond‑sugar ratio.
What other European desserts pair well with chocolate‑dipped marzipan bites?
These bites complement a cup of strong coffee, a glass of dessert wine like Moscato, or can be served alongside other almond‑based treats such as almond biscotti, frangipane tarts, or a slice of fruitcake.
What are the most common mistakes to avoid when making chocolate‑dipped marzipan bites?
Common errors include over‑cooking the syrup, which can make the marzipan grainy; letting the marzipan dry out before rolling; and allowing water to touch the chocolate, which causes it to seize. Follow the timing cues and keep work surfaces lightly sugared.
Why does this recipe use a honey‑sweetened syrup instead of plain sugar syrup?
Honey adds a subtle floral note and helps preserve the marzipan, extending its shelf life to about a month. The combination also creates a smoother texture compared to using only sugar.
Can I make the chocolate‑dipped marzipan bites ahead of time and how should I store them?
Yes, the marzipan can be prepared up to a month in advance, wrapped tightly in plastic wrap. After dipping, store the bites in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months.
What does the YouTube channel Oh Yum with Anna Olson specialize in?
The YouTube channel Oh Yum with Anna Olson specializes in approachable, home‑cooked recipes that blend classic techniques with seasonal flavors, often focusing on desserts, comfort foods, and holiday treats presented with clear, step‑by‑step guidance.
Last updated: September 2, 2026
