This is a very simple method of making marzipan. There is no boiling of sugar or roasting of nuts involved, and the use of dry almonds ensures a long shelf life. The fondant does not have a high enough water content to be used on its own in this recipe, as the resulting marzipan would be too dry. Therefore some liquid (syrup or liquor) must be added at the beginning of the recipe.

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Ingredients Metric US Volume
Simple syrup or liquor as needed as needed as needed
Fondant 500 g 17.6 oz 1⅔ cups
Almonds (dry whole peeled or sliced) 500 g 17.6 oz 4 cups whole or 5 cups flakes
Confectioners’ sugar 500 g 17.6 oz 3⅔ cups
Yield 1500 G 52.8 oz 10⅓ cups

Method

1 Stir syrup or liquor into the fondant little by little until a nice smooth consistency is reached. Use enough syrup to make the fondant a bit moist, but not soggy.

2 Mix the fondant with the almonds in a food processor and grind to a fine consistency.

3 Add the confectioners’ sugar to the fondant-almond mixture and process to combine.

Empty the marzipan onto a Silpat and knead until the marzipan comes together and holds together.

4 Use immediately or store in an airtight container in a cool, dark place.

Variation

For a less-sweet marzipan, reduce the quantities of fondant and confectioners’ sugar by 25 percent for a ratio of 1 part almonds to 1½ parts sugar.

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