Marzipan vs Almond Paste - Is it the same?

Ingredients

• 2 cups Slivered Almonds (raw, unsalted; can be found in the baking aisle or bulk section)
• 1.5 cups Almond Flour (for almond paste; fine texture preferred)
• 1.5 cups Powdered Sugar (sifted; for almond paste)
• 0.75 cup Almond Flour (for marzipan)
• 9 tablespoons Powdered Sugar (for marzipan; sifted)
• 2.5 teaspoons Almond Extract (2 tsp for almond paste, 0.5 tsp for marzipan)
• 1 large Egg White (room temperature; use fresh egg for safety)
• 0.25 teaspoon Rose Water (optional, adds floral note to marzipan)
• 1 tablespoon Water (for marzipan to bring dough together)

Instructions

1. Grind Slivered Almonds

   Place the slivered almonds in the food processor and pulse until they become a fine powder. If the texture is still coarse, continue pulsing until you can feel the powder between your fingers.

   Time: PT5M

2. Combine Almond Flour and Powdered Sugar for Almond Paste

   Add 1.5 cups almond flour and 1.5 cups powdered sugar to the food processor. Pulse until evenly mixed.

   Time: PT2M

3. Add Almond Extract (Almond Paste)

   Add 2 teaspoons almond extract and pulse briefly to incorporate.

   Time: PT1M

4. Incorporate Egg White

   Add the egg white and pulse until the mixture comes together into a dough. If the dough feels too wet, add additional almond flour a tablespoon at a time until it holds shape.

   Time: PT2M

5. Shape and Chill Almond Paste

   Transfer the dough onto a clean board, knead briefly with your hands, form into a ball or log, wrap tightly in foil, and refrigerate for at least 30 minutes (up to 7‑10 days for storage).

   Time: PT5M

6. Combine Almond Flour and Powdered Sugar for Marzipan

   In the food processor, add 0.75 cup almond flour and 9 tablespoons powdered sugar. Pulse until blended.

   Time: PT2M

7. Add Flavorings (Marzipan)

   Add 0.5 teaspoon almond extract and, if using, 0.25 teaspoon rose water. Pulse briefly.

   Time: PT1M

8. Moisten and Form Marzipan Dough

   Add 1 tablespoon water and pulse. If the mixture feels dry, add an extra teaspoon of almond flour and pulse again until the dough comes together.

   Time: PT2M

9. Shape and Chill Marzipan

   Dump the marzipan onto the board, knead with hands until smooth, form a ball or log, wrap in foil, and refrigerate until needed.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

10 g

Fat

7 g

Fiber

1 g