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1 cup blanched whole almonds or 1 1/3 cups slivered almonds
1 1/3 cups sifted confectioners' sugar
1/2 teaspoon almond extract or rose water
2 tablespoons water
2 1/4 cups sifted confectioners' sugar
1 slightly beaten egg white
Place almonds in a blender container or food processor bowl. Cover and blend or process until ground.
In a mixer bowl combine the ground almonds, the 1 1/3 cups confectioners' sugar, almond extract or rose water and 2 tablespoons water. Beat with electric mixer until the mixture forms a ball.
Gradually add the 2 1/4 cups confectioners' sugar, beating until combined.
Stir in enough egg white (about 1 tablespoon) to form a clay-like mixture. Tint with food coloring, if desired.
Mold or shape the marzipan as desired, using about 2 teaspoons marzipan for each shape.
Makes 2 cups mixture.
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