Professional Baker Teaches You How To Make MARZIPAN!

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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