How to Make Marzipan

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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There are several techniques for making marzipan, depending on the desired consistency. Whereas homemade marzipan is generally raw, confectioner’s marzipan is gently cooked to 356–392°F (180–200°C) to both sterilize and manage the moisture content, which according to European Union rules should be no higher than 8.5 percent. Great care must be taken to ensure that the nuts are not overworked to the extent that they become oily. Bitter almonds may be added in small proportions to enhance the almond flavor, which may be more or less desirable depending on the intended use of the marzipan.