How to Make Marzipan for Scandinavian Baking & Candies ❆ A Simple Homemade Almond Paste Recipe ❈
How to Make Marzipan for Scandinavian Baking & Candies ❆ A Simple Homemade Almond Paste Recipe ❇ ❈ ❄ is a easy Scandinavian recipe that serves 8. 500 calories per serving. Recipe by Scandinavian Today on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $12.59 total, $1.57 per serving
Ingredients
- 2 cups Almonds (raw almonds, skins removed (blanched))
- 2 cups Powdered Sugar (sifted; 1 cup added initially, 1 cup added later)
- 2 tablespoons Water (add a spoonful at a time; total about 2 Tbsp (30 ml))
- 0.5 teaspoon Almond Extract (optional but adds authentic almond flavor)
- 1 piece Bitter Almond (optional) (use instead of extract for authentic flavor if available)
Instructions
Blanch the almonds
Place the almonds in a pot, cover with water and bring to a boil. Let them sit for 2‑3 minutes until the skins loosen.
Time: PT5M
Temperature: 100°C
Peel the almonds
Drain the almonds in a colander, rinse with cold water and rub each almond between your fingers to slip off the skin. If skins remain, return the almonds to hot water briefly.
Time: PT5M
Dry the almonds
Spread the peeled almonds on a clean kitchen towel and pat dry.
Time: PT2M
Grind the almonds
Add a small handful of almonds to the blender or food processor and pulse until a fine powder forms. Repeat until all almonds are ground.
Time: PT5M
Combine with powdered sugar (first half)
Transfer the ground almonds to a mixing bowl and stir in 1 cup of sifted powdered sugar until evenly mixed.
Time: PT2M
Add almond flavor and water
Add 0.5 tsp almond extract (or 1 bitter almond, crushed) and a spoonful of water. Mix, then add another spoonful of water, mixing each time. Continue until the mixture holds together but is not sticky.
Time: PT3M
Knead and finish the marzipan
Turn the dough onto a clean surface and knead, sprinkling the remaining powdered sugar as needed, until smooth and pliable. The dough should feel slightly tacky but not wet.
Time: PT5M
Shape and store
Form the marzipan into a loaf or desired shape, wrap tightly in plastic wrap, and store in an airtight container.
Time: PT2M
Nutrition Facts
- Calories
- 500
- Protein
- 8 g
- Carbohydrates
- 70 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Tree nuts (almonds)
Ingredient Substitutions
- Instead of Almonds: Cashews (different flavor), Hazelnuts (different flavor)
- Instead of Powdered Sugar: Powdered erythritol, Confectioners' sugar (gluten‑free)
- Instead of Water: Almond milk (for extra flavor)
- Instead of Almond Extract: Bitter almond (1 whole almond)
- Instead of Bitter Almond (optional): Almond extract
Equipment Needed
- Pot
- Colander
- Kitchen Towel
- Blender or Food Processor
- Mixing Bowl
- Spatula
- Knife
- Cutting Board
- Airtight Container
Critical Steps — Do Not Skip
- Blanch the almonds to loosen skins
- Peel the almonds completely
- Grind almonds in small batches
- Add water gradually to achieve proper texture
- Knead until smooth and pliable
Chef Tips from the Video
- For an authentic Nordic flavor, add one whole bitter almond or a few drops of almond extract
- Sift the powdered sugar twice for a finer texture
- If you have a food processor, it yields a smoother paste than a standard blender
Troubleshooting
The dough is too dry and crumbly
Add water a few drops at a time, kneading until the mixture comes together.
The dough is sticky and wet
Sprinkle additional powdered sugar and knead until the surface is smooth.
Almond skins remain after peeling
Return the almonds to hot water for another minute, then repeat the rubbing process.
Storage
Refrigerator: Wrapped tightly, keep for up to 2 weeks
Freezer: Freeze in airtight container for up to 3 months
Room temperature: Not recommended; will dry out quickly
Make-Ahead Tips
- Marzipan can be made up to 3 months ahead and frozen
- Shape into small logs for easy portioning
- Wrap each piece in wax paper before freezing to prevent sticking
Frequently Asked Questions
What is the cultural significance and history of marzipan in Scandinavian holiday traditions?
Marzipan has been a staple of Scandinavian Christmas celebrations for centuries, often molded into fruit, animals, or traditional symbols and given as gifts or used to decorate holiday cakes and pastries.
What are the traditional regional variations of marzipan in Scandinavian cuisine?
In Sweden, marzipan is commonly shaped into fruits and used in princess cake; in Norway it appears as almond‑filled pastries; in Denmark it is often molded into festive figures for the Christmas tree.
How is homemade marzipan traditionally served in Sweden during the Christmas season?
Swedish families often serve marzipan as decorative fruit shapes on the Christmas table, as a filling for the classic Princess Cake, or as a sweet treat alongside coffee and glögg.
What occasions or celebrations is marzipan traditionally associated with in Scandinavian culture?
Marzipan is most closely linked to Christmas, but it also appears at birthdays, weddings, and on the traditional Swedish Midsummer table as a sweet garnish.
What authentic ingredients are essential for traditional Scandinavian marzipan versus acceptable substitutes?
The authentic recipe uses blanched almonds, powdered sugar, a small amount of water, and almond extract or a single bitter almond. Substitutes like cashews or powdered erythritol can be used, but they alter the classic flavor and texture.
What other Scandinavian dishes pair well with homemade marzipan?
Marzipan pairs beautifully with Swedish Princess Cake, Norwegian krumkake, Danish kringle, and can be used as a filling for almond‑topped pastries or as a garnish for glögg‑spiced desserts.
What are the most common mistakes to avoid when making homemade marzipan?
Common errors include adding too much water, which makes the paste sticky, not removing all almond skins, which gives a gritty texture, and over‑loading the blender, which results in uneven grinding.
Why does this marzipan recipe use a small amount of water instead of more liquid or oil?
Only a little water is needed to bind the ground almonds and powdered sugar without making the mixture greasy; excess liquid would turn the marzipan soft and prevent it from holding shape.
Can I make this homemade marzipan ahead of time and how should I store it?
Yes, you can make it days or weeks ahead. Wrap it tightly in plastic wrap and store in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months.
What texture and appearance should I look for when the marzipan is finished?
The finished marzipan should be smooth, pliable, and slightly tacky to the touch, with a uniform pale‑rose color and no visible almond skins or grainy particles.
How do I know when the marzipan is done cooking?
Marzipan does not require cooking; it is done when the dough holds together without cracking, feels smooth when kneaded, and does not stick excessively to your hands.
What does the YouTube channel Scandinavian Today specialize in?
The YouTube channel Scandinavian Today focuses on traditional Nordic cooking, holiday recipes, and everyday Scandinavian dishes presented with clear, step‑by‑step video tutorials.
How does the YouTube channel Scandinavian Today's approach to Scandinavian cooking differ from other cooking channels?
Scandinavian Today emphasizes authentic regional techniques, seasonal ingredients, and cultural storytelling, often demonstrating traditional methods like almond blanching that are less common on generic cooking channels.
Last updated: September 1, 2026
