Preparation info

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Marzipan is used extensively in European pastry shops. It will keep almost indefinitely if you take proper care in mixing and handling it. It should be stored in airtight containers in a very cool place or in the refrigerator. It can also be stored in the freezer, should you need to keep it for a long time. If the oil separates from the marzipan after it thaws, add a small amount of water and some powdered sugar. Continue to knead until smooth and elastic.


  • 2 pounds (910 g) almond paste
  • ½ cup (120 ml) glucose or light corn syrup
  • 2 pounds (910 g) sifted powdered sugar


    1. In a stainless steel mixing bowl, use the hook attachment to mix the almond paste with the glucose or corn syrup at low speed until combined.
    2. Start adding the sugar, scraping the sides of the bowl down as necessary. Add enough of the powdered sugar to make a fairly firm yet malleable dough.
    3. Store the marzipan, wrapped in plastic, inside an airtight container in a cold place.