Rating: 3.13 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 test

prep:
15 mins
total:
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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Reviews (8)

Most helpful positive review

Rating: 5 stars
01/25/2011
it was wonderful. i'm living in germany and i made this. al my friends said "just like grandma used to make!" Read More
(3)

Most helpful critical review

Rating: 3 stars
08/19/2003
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 too much powdered sugar so I think I would leave out one egg white next time! The recipe wasn't very clear on how to store the marzipan after coloring. I shaped mine into fruits and colored them but it never really got hard on the outside like the ones you buy in candy stores. I am still searching for the perfect recipe. Read More
(14)
8 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
08/19/2003
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 too much powdered sugar so I think I would leave out one egg white next time! The recipe wasn't very clear on how to store the marzipan after coloring. I shaped mine into fruits and colored them but it never really got hard on the outside like the ones you buy in candy stores. I am still searching for the perfect recipe. Read More
(14)
Rating: 1 stars
02/13/2007
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 with my grinding of the almonds and i believe that has contributed to the gooey mess i have. i have just check other marzipan recipes and they talk about almond paste which i assume is what almond butter meant. additionally i am trying to add tiny amounts of powdered sugar and flour to add some structure to my marzipan... but to no avail. ALL FUTURE USERS OF THIS RECIPE BEWARE! Read More
(11)
Rating: 5 stars
01/25/2011
it was wonderful. i'm living in germany and i made this. al my friends said "just like grandma used to make!" Read More
(3)
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Rating: 3 stars
02/14/2014
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 but the results were heavenly. Perfect for shaping and coloring (I made fruit for a German competition). For my needs this recipe worked because i had an extra bag of powdered sugar on hand. This recipe is what you need if you're a newbie like me and have never made it before just add more powdered sugar until the consistency is to your liking. Read More
(2)
Rating: 4 stars
07/25/2011
good flavor but mine was too thin to mold. Read More
(2)
Rating: 1 stars
06/06/2012
Did not turn out anything like marzipan. Just a big glob of gooey mess that tasted like almonds. Read More
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