Marzipan is a traditional dessert crafted from ground almonds and sugar. It often serves as a cake filling or as decorative figures and festive shapes during Christmas. Its exact origin remains uncertain, but many believe marzipan originated in the Arab world and arrived in Europe through Spain. This guide shows how to make marzipan at home using time-honored techniques. The result is a soft, tasty treat that can evoke fond memories of childhood. Let’s begin.
Marzipan combines equal parts ground almonds and sugar. There are several ways to prepare it at home, and a binding ingredient is commonly added to hold the almond-sugar base together. Water, egg white, honey, or a mix of these are frequently used, producing a dough that is easy to shape and handle.
Recipe: How to make homemade marzipan?
To prepare marzipan, the main ingredients are ground almonds, powdered sugar, and eggs. This method takes about 20 minutes total from start to finish.
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250 g ground raw almonds
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250 g powdered sugar (or sugar-free for a lighter marzipan)
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1 medium egg white
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1 egg yolk
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Vanilla or almond essences can be added for extra aroma.
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Preparation:
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Mix the ground almonds and sugar in a large bowl.
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Add the egg white and blend well.
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Knead the mixture with clean hands until the dough is smooth and easy to work with. If using a mixer, knead until the dough forms small clumps.
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If the dough sticks, add equal parts almonds and sugar. If it feels dry, splash in a little water.
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Wrap the dough in plastic and let it rest for about half an hour.
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Divide the dough and roll into shapes. If there are traditional patterns, use them for a classic look.
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For a long bacon-shaped marzipan with yolk, set aside a portion of the almond-sugar mix and blend in the egg yolk until the texture resembles standard marzipan. Let this dough rest.
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Form a cylinder with the yolk mixture to the desired thickness, cover with plain marzipan, and roll it up. Pinch the ends to even the size.
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Roll the cylinder to even out the surface and hide the seam. Place on a baking sheet with parchment or non-stick paper, score diagonally with a knife, brush with egg yolk, and bake on high heat for 2–3 minutes, watching closely to prevent burning.
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Since marzipan firms up as it cools, let it rest on a tray or paper to avoid cracking.
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Note: If dough needs to be prepared ahead, freeze regular almond paste with white and use it when needed.