German Marzipan

Ingredients Metric US Volume
Raw Mass 500 g 17.6 oz 4 cups
Confectioners’ sugar 500 g 17.6 oz cups


  1. If using fresh almonds, blanch the almonds in boiling water for 3 minutes, then drain. Press on the almonds to remove the skins. Dry the skinned almonds. If using dry sliced almonds, soak in boiling water for 3 minutes, shock the almonds in cold water and let soak for 30 minutes in cold water, drain, and dry.
  2. Combine the almonds and sugar in a food processor and grind to a coarse consistency. Be careful not to grind the mixture too fine, as this may cause lumps to form during the roasting process, making it difficult for the water to evaporate.
  3. Place the sugar-almond mixture in a bowl set over a water bath and bring the water to a boil. Stir the mixture constantly. The process is completed once the mass appears dry and releases from the rim of the bowl.
  4. Empty the mass immediately onto a cold marble or sheet pan. Flatten the mass to cool it quickly and guarantee a rich white color. (If the mass is not pressed flat and thin, the remaining heat may burn the mass or make it yellowish.)
  5. Return the mixture to the food processor and add the simple syrup. The amount of liquid to be added depends on how finely the almonds have been processed. The dryer and finer the almonds, the more liquid will be needed. The amount of liquid to be added can range anywhere between 10 and 20 percent of the total weight of the mixture (for every 3.5 oz/100 g of the almond mixture, add 0.4 to 0.7 oz/10 to 20 g syrup). Process the mixture until the mass can hold its own shape. For a better binding of the mass, 50 percent of the syrup can be replaced with glucose.
  6. This mixture is called the raw mass. In order to finish and create marzipan, one part sugar must still be added.
  7. To create the German marzipan, combine the raw mass and the confectioners’ sugar in a bowl and mix well. Empty the marzipan onto a Silpat and knead until the marzipan comes together and holds together.
  8. Use immediately or store in an airtight container in a cool, dark place.

Note: Dry sliced almonds may be used instead of fresh almonds. These almonds are dehydrated and will need to be soaked in boiling water for 3 minutes, then shocked in cold water, and soaked for 30 minutes in cold water to achieve their desired state. The water absorption rate will be 10 percent.