Homemade Marzipan Recipe

Homemade marzipan might cost a little to make, but with this recipe, you will get a huge amount of dough to work with for filling candies, covering a cake, or making figures. My family loves marzipan so much that I notice that the batch just keeps getting smaller and smaller because there are little sneaky hands taking lumps out of my batch before I can even make it into anything! A bag of almond four can run you anywhere from around $10.00 to $15.00 per pound, but the amount of dough is well worth the cost, and it beats paying the exuberant amount for just a small little tube found in the grocery store at about $5.00 for 4 oz.!

RECIPE

1 pound of almond flour/meal

1 pound powdered sugar

2 egg whites at room temperature

1/2 cup almond coffee syrup

1 tsp. pure almond flavoring.

Mix the powdered sugar and the almond flour/meal together on low speed in the mixer. Put the dough hook onto your mixer and pour the syrup over the dry ingredients and on low speed combine these together. Add the remaining ingredients and go up a speed on your mixer to incorporate all of the dough. Place out onto a kneading board and work powdered sugar into the dough until it is no longer sticky and similar to fondant.  Place into a zipper bag until ready to use for candies, cakes, figures, etc. If not using right away, place into the refrigerator. With this recipe, I make small marzipan fruits about the size of a walnut shell, as some of my Christmas candy. You can make figures out of this mixture the same as with gum paste or fondant figures, but I use 'egg white glue' mixed with a bit of the marzipan to stick pieces together. This particular recipe will make approx. 2 pounds or more of marzipan. To make your fruits, you can either mold them all in the natural color of the dough first and then go back and 'blush' fruits with petal dust in the appropriate colors, or you can color sections of the dough according to the color of the fruits you are making and then use some petal dust to define details in the fruit. I have done both, glazing and non glazing with these and no one seems to notice one way or the other. The ones in this picture were glazed with a mixture of white Karo syrup and Vodka.