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Lubeck Marzipan

Rated as 3.12 out of 5 Stars
0

"This Marzipan is a German specialty from the region of Lubeck, although it's believed to have Byzantine origins. This is great for making petit fours, filling chocolates and covering cakes."
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Ingredients

15 m servings 147
Original recipe yields 16 servings (1 pound)

Directions

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  1. Place the blanched almonds in the container of a food processor or blender. Process until finely ground, but do not make almond butter. Transfer the almonds to a medium bowl, and mix with egg whites, confectioners' sugar, and almond extract. Knead until the dough is smooth and uniform. If you have a stand mixer, use the dough hook attachment to mix. Divide into pieces and color as desired to make fruits, or whatever you desire.

Footnotes

  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts


Per Serving: 147 calories; 7.2 18.5 3.8 0 15 Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

it was wonderful. i'm living in germany and i made this. al my friends said "just like grandma used to make!"

Most helpful critical review

This marzipan had an okay taste. In my opinion, I would leave out the added almond extract. It gives it far too much of an almond taste ! It was hard to make it the right texture without adding...

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This marzipan had an okay taste. In my opinion, I would leave out the added almond extract. It gives it far too much of an almond taste ! It was hard to make it the right texture without adding...

for my high school German class, we are having a Valentine's party and i am "trying" this recipe... unfortunatly, since you specified that one was not to creat an "almond butter" i was hesitant ...

it was wonderful. i'm living in germany and i made this. al my friends said "just like grandma used to make!"

This is a very good starting point but there is no way that marzipan could be made with these proportions (Maybe i have HUGE eggs). I had to add almost a whole additional bag of powdered sugar ...

good flavor but mine was too thin to mold.

Did not turn out anything like marzipan. Just a big glob of gooey mess that tasted like almonds.