3 Ingredient Homemade Marzipan Recipes

HOMEMADE MARZIPAN

Homemade Marzipan image

Can cover in chocolate or use as a substitute for fondant. Keeps for up to a month in the refrigerator and 6 months in the freezer.

Provided by jo&dre'smama

Categories Desserts Frostings and Icings Fondant Recipes

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

1 ½ cups blanched almond flour
1 ½ cups confectioners' sugar
2 teaspoons almond extract
1 teaspoon rose water
1 egg white

Steps:

Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
Wrap dough in plastic wrap and refrigerate until firm.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 18.9 g, Fat 7.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 4.8 mg, Sugar 15.9 g

FIVE-MINUTE MARZIPAN

Five-Minute Marzipan image

Easy Marzipan, in some form or another, has been in existence for almost a thousand years-likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of almond paste eaten as a treat, and by the 15th century it was widely documented as a popular indulgence. In fact, according to our hero, food science savant Harold McGee, Leo da Vinci even got into the marzipan-sculpting game (and lamented the philistines who unhesitatingly devoured his little works of art). These days it's mostly associated with rock-hard models of fruit, but if you've ever tried those and aren't a fan, we urge you to make a batch of your own. Fresh marzipan has a lovely delicate flavor and light texture, and is wonderful dipped in dark chocolate. Of course, if you want to get all arts-n-craftsy on what is basically delicious modeling clay, be our guest. (Leo would approve.)

Provided by Liz Gutman

Categories Candy Kid-Friendly Almond Small Plates

Yield Makes about 2 pounds

Number Of Ingredients 6

Ingredients

Ingredients
3 cups (24 ounces/685 g) almond paste
2 1/2 cups (300 g) confectioners' sugar, plus extra if needed
1 tablespoon (15 g) kirsch or other brandy (see Note), plus extra if needed
Special Equipment
Stand mixer fitted with paddle attachment, or a clean work surface (if using your hands)

Steps:

1. If using a stand mixer: Combine the almond paste, confectioners' sugar, and 1 tablespoon of the brandy in the mixing bowl. Mix on low speed until everything is completely incorporated and the dough is smooth and pliable, about 5 minutes.
If using your hands: Form the almond paste into a flat round on your work surface. Dust half of the confectioners' sugar over the round and begin kneading it into the paste, folding the paste over on itself repeatedly. Drizzle 1 tablespoon of the brandy over the dough and knead it in. Once it's incorporated, dust the remainder of the sugar over the dough and knead until it's completely incorporated.
2. The dough should be uniform and pliable. If it's dry, add a few more drops of flavoring (or warm water) and knead until it's at the desired consistency; if it's sticky, a little more confectioners' sugar.
Store marzipan, wrapped very well in plastic wrap, in the refrigerator for at least 3 months.

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