Marzipan is a soft paste made from finely ground almonds, icing sugar, rosewater and sometimes almond extract, and it is absolutely delicious!

It is very versatile and popular in Germany and by extension in my own home. My daughters would always ask for Marzipan from my German family for the holidays and fill up our luggage with it every time we would visit. Popular occasions include: “Marzipankartoffeln” (Marzipan potatoes) for Christmas; Marzipan, shaped into little pigs for good luck for New Year’s, and chocolate covered Marzipan eggs for Easter.

It is a delicious treat on its own or shaped into little figures, fruits and animals, sometimes covered in dark chocolate. Like fondant it can be used as icing for cakes or as an ingredient for various baked goods like Christmas cookies, Mandelhörnchen or my favourite dessert for the holidays, Bratäpfel- German baked apples with marzipan filling.

Since my family loves Marzipan so much and the marzipan in Canada never really tastes quite the same or is rather pricey, we started making our own.

It is easy and fast to make from scratch with only a few ingredients, and it tastes way better, is cheaper and fresher.

Homemade Marzipan also makes a great little gift shaped or pressed into a festive silicon mold and wrapped in cellophane with a cute bow on it.

TIPS TO MAKE THE PERFECT MARZIPAN FROM SCRATCH

You can either use raw almonds and peel and grind them into flour yourself (which is very easy, I promise!) or blanched almond flour (without skin) for this recipe.

Natural almond flour (with skin) will also work but it will change the colour and flavour.

Go easy on the rosewater when you make this recipe for the first time since it can be quite intense. I like to use half water half rose water and some drops of almond extract.

Make sure to get food grade rosewater and real almond extract instead of imitation for best flavour.

If you would like to turn your marzipan into small treats, warm it up by kneading it with your hands and use a dusting of icing sugar (instead of flour) to roll it out to prevent it from sticking to your work surface.

To store your Marzipan, keep it tightly wrapped in cling wrap for up to a month in the fridge.

INGREDIENTS

200 g              raw almonds or blanched almond flour
145 g icing sugar
½- 1 tbsp          rosewater
1 - 1 1/2 tbsp    water
1/4 tsp             almond extract (optional)

TOOLS YOU WILL NEED

medium sized bowl
clean dishtowel
food processor

INSTRUCTIONS

To easily peel raw almonds, put them in a medium sized bowl, pour hot water over them until fully covered and let sit for 5- 10 minutes.

After the water has cooled down slightly, gently squeeze the almonds between your fingers. The almonds should pop right out and the peels slip right off.

Spread the peeled almonds onto a dishtowel to dry.

Grind almonds into fine flour in a food processor fitted with the blade attachment.

Add icing sugar, rosewater, water and almond extract and mix into a soft paste. Marzipan will be soft and get harder once chilled.

Turn marzipan out onto work surface. If it is sticking to your surface you can lightly sprinkle it with icing sugar.

Knead and form into the desired shape like a log or a disk.

If you would like to shape your marzipan using a silicon mold, make sure to press it firmly into all the detailed areas and chill it in the fridge for easier removal.

Wrap tightly in cling wrap and refrigerate until further use or enjoy as a treat right away!