Easy Homemade Marzipan (Almond Paste)

Ingredients

• 2 cups Almond Flour (also called ground almonds or almond meal; can be blanched or unblanched)
• 1 cup Powdered Sugar (sifted to avoid lumps)
• 1/4 cup Granulated Sugar (adds a bit of texture; optional if you prefer only powdered sugar)
• 2 large Egg Yolks (use fresh, room‑temperature yolks; can substitute with 2 tbsp flaxseed egg for vegans)
• 1 teaspoon Almond Extract (adds authentic almond flavor; use high‑quality extract)

Instructions

1. Combine Dry Ingredients

   Place the almond flour, powdered sugar, and granulated sugar into the large mixing bowl. Stir with a wooden spoon until fully incorporated and no dry pockets remain.

   Time: PT5M

2. Prepare Egg Mixture

   Separate two egg yolks (or prepare a flax‑seed egg) and place them in a small bowl. Add the almond extract and whisk lightly.

   Time: PT2M

3. Incorporate Egg Mixture

   Pour the egg‑yolk mixture into the dry‑ingredient bowl. Stir with the wooden spoon just until the mixture starts to come together.

   Time: PT3M

4. Knead into a Ball

   Using clean hands, knead the mixture in the bowl, pressing and folding until a smooth, pliable ball forms.

   Time: PT5M

5. Adjust Consistency (If Needed)

   Test the texture: it should be soft but not crumbly. Add extra egg yolk a few drops at a time or more almond flour as needed, kneading briefly after each addition.

   Time: PT2M

6. Wrap and Store

   Wrap the finished marzipan tightly in plastic wrap, place it in an airtight container, and refrigerate. It will keep for up to 8 weeks.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g