Almond Icing or Marzipan

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Quantity for an 8–9 inch (20–22 cm.) cake.


  • ½ lb. (240 g.) ground almonds
  • ½ lb. (240


Caster sugar enhances the slightly rough texture of the ground almonds; icing sugar makes the paste smoother.

Lightly mix the almonds and sugar together in a mixing bowl. Stir in the beaten egg and lemon juice and water. Dust a pastry board with icing sugar and knead the almond paste on it till it is smooth and coagulated.

Roll out about a ¼