Rating: 3 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

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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Recipe Summary

total:
15 mins
prep:
15 mins
Servings:
16
Yield:
1 pound
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 marzipan is smooth and uniform.

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  • Divide into pieces and color as desired to make fruits, or whatever you desire.

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, How to Make Your Eggs Safe.

Nutrition Facts

147 calories; protein 3.8g; carbohydrates 18.5g; fat 7.2g; sodium 14.5mg. Full Nutrition
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